Sichuan peppercorn brine for duck or pork
by
- Other
- Easy
- Makes 3 litres of brine
- 15 minutes
PT15M
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.
Ingredients
- 3l water
- 200g of brown sugar
- 210g of salt
- 100ml of soy sauce
- 2 dried chillies
- 2 tsp Sichuan peppercorns
- 5 star anise
- 3 garlic cloves , bashed
- 3 slices of ginger
Method
1
Toast the chilies, Sichuan peppercorns and star anise in a hot dry pan for 30 seconds or until fragrant
2
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
3
Add the rest of the water and ensure the brine is completely cold before using
Discover more:
Go to Comments
Sichuan peppercorn brine for duck or pork
