Sichuan peppercorn brine for duck or pork

  • Other
  • Makes 3 litres of brine
  • 15 minutes
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This Sichuan (or Szechuan) brine recipe is perfect if you're looking to infuse meat or poultry with the fiery flavours of the Chinese province. Hot chillies, aromatic star anise, fresh ginger and the unmistakable Sichuan peppercorn come together to create a beautifully flavoured liquor. Take a look at our brining guide for tips on how to use it.

First published in 2019

This brine is inspired by some of the key flavours of Sichuan (or Szechuan) cooking – chilli, garlic, Sichuan peppercorns, ginger and star anise. It’s a great brine for pork, as well as chicken or duck. The salt ratio has been lowered to seven percent due to the addition of salty soy sauce (most brines require a ten percent ratio of salt to water). This recipe makes three litres of brine – as the meat needs to be totally submerged in the solution, make sure this will be enough to cover it before beginning, and scale up (or down) as required.





Toast the chilies, Sichuan peppercorns and star anise in a hot dry pan for 30 seconds or until fragrant
Add 1l of water to the pan, along with the rest of the ingredients, and bring to the boil. Stir to dissolve the salt and sugar then remove from the heat
Add the rest of the water and ensure the brine is completely cold before using

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