Heybaby, this is the recipe, it was on BBC food but I cant find it now so am going to type it out.
1X 1.5 Kg (3lb) piece of thick belly pork with the rind
1 tablespoon sichuan peppercorns
1 teaspoon black peppercorns
2 tablespoons maldon sea salt flakes
2 talblespoons five spice powder
2 teaspoons caster sugar
1 quality steamed chinese greens in oyster sauce and steamed rice to serve
Method
Spike the skin of the pork with a fine skewer or a larding needle as many times as you can, going through into the fat but not so deep that you go into the flesh. Then pour a kettle full of hot water over the skin, leave it to drain and then dry it off well.
Heat a dry heavy based frying pan over a high heat.
Add the suchuan and black peppercornd and shake them around for a few seconds until they darken slightly and start to smell aromatic. transfer them to a spice ginder and grind to fine powder. Tip them into a bowl and stir in the sea salt, five spice powder and sugar.
Turn the pork flesh side up on a tray and rub the flesh all over with the spice mixture. set it aside somewhere cool to marinate for 8 hours or overnight.
Preheat the oven to 200C Gas mark 6. Turn the pork skin side up and place it on a rack resting on top of a roasting tin of water. roast the porl for 15 mins, then lower the over temp to 180C gas mark 4 and roast it for a further 2 hours, topping up the water in the roasting tin now and then when necessary.
That's it.
Teacakes, my ds was wearing a short sleeves vest last night and he has a duvet which he kicks off most of the night.
we are off to portugal next mon, cant wait!!! it's going to be hot but it's hot over here anyway, i am so looking forward to it cos work is just too much!!! 