Sichuan peppercorn brine for duck or pork

by The Kitchen with Great British Chefs
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15 minutes

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