Sichuan peppercorn brine for duck or pork
by The Kitchen with Great British Chefs
Return to Recipe
Print
Ingredients
Beverages
3l water
Store Cupboard
200g of brown sugar
210g of salt
100ml of soy sauce
Spices & Dried Herbs
2 dried chillies
2 tsp Sichuan peppercorns
5 star anise
3 slices of ginger
Fruit & Vegetables
3 garlic cloves, bashed