If you have never tried Szechuan peppercorns, then get ready for a new kind of spice. A mouth filling, lip tingling, eyebrow raising kind of spice. Not as hot as a red chilli but, I think, more fun and interesting.
This recipe showcases the little pink pepper wonderfully, with added chilli for a good kick. This Szechuan pork and coconut rice has become one of our favourite weekday meals. I have made it over and over again and it never fails to disappoint.
The creamy sweet rice is perfect against the hot, tingly heat and fragrant Chinese five-spice and lime juice.
I have also made the mince and spooned portions into crisp little gem lettuce leaves as a starter/canapé for a East Asian inspired menu, which worked well.
The recipe comes from delicious. magazine, click on the image above, which will take you to the recipe.
Maybe it sounds a lot to you but we make the full portion for the two of us. It can be a little bit two much, but halving the recipes leaves a meagre amount for two people.
If I have a little bit left over I keep it in the fridge then for lunch the next day I cook some rice noodles then toss them in a wok with the Szechuan mince until heated through, add a splash more soy sauce and squeeze of lime juice and voila, you have delicious lunch as well.