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SICHUAN PORK BELLY SERVES 4 PREP 10 MINS + MARINATING COOK 15 MINS

500g pork spare ribs, rind removed, cut into 1cm slices 2 tbsp Sichuan peppercorns, firmly crushed 2 tsp sesame oil 2 tsp Chinese five-spice 2 tbsp vegetable oil 3 green onions, sliced 1 long red chilli, sliced, plus extra to serve 1 clove garlic, crushed 1 bunch choy sum, trimmed, chopped 1 tsp salt flakes ¹⁄ cup coriander leaves steamed rice, to serve In a ceramic bowl, combine pork, pepper, sesame oil and five-spice. Chill, covered, 1 hour. In a wok or large frying pan, heat 2 tsp of the vegetable oil on high. Stir-fry half the pork 3-4 mins until well browned. Transfer to a plate. Repeat with another 2 tsp of oil and remaining pork.

3 Heat remaining oil in wok on high. Stir-fry onion, chilli and garlic 1-2 mins until golden and fragrant. Return pork to wok with choy sum. Stir-fry 1-2 mins until wilted. Sprinkle with salt.

4 Transfer to a warm serving plate and scatter with coriander leaves. Serve with rice.