Ohhh Rosa, it’s very special
A friend gave me a glass last year, that was the first time I tried it and made it repeatingly several times after the first trial.
It’s not like pepper and not like chili…
It’s something maaaaagical inbetween and still totally different and it’s polarising like coriander.
And one very special thing is:
It makes the tongue somewhat numb
The recipe I follow goes like that
(maybe for 2 servings I would say):
Roast 2 tbsp of Szechuan pepper
until it smells nice for 30 - 60 seconds in a pan.
Crush it in a mortar.
Now it’s ready to be used.
I season the protein (also nice with chicken) with a marinade of sojasoße, bit of Sriracha or some other marinade, pinch of stevia and a good 1tsp of Szechuan pepper. Letting it marinade 1 hour at least.
Before roasting it, put some potatoe or corn starch over it with a sieve and mix.
Roast it for a while, then put veggies on it, including garlic, chili of cause …
Mix mix mix…
Put some broth or something like that and more soja or fish sauce over it and let it stir fry.
Put some more Szechuan pepper over it,
taste if it’s good.
Happy if you try and report about your interpretation and experience
Szechuan pepper is the bomb.
A personal favourite.
An essential ingredient when I make my famous Chinese five spice and Szechuan pepper jerky.
The tingle as you chew it is so special.
For a laugh, here’s the “recipe” from my 20 year old notebook of stuff my Mami taught me. This clearly was me taking notes while talking to her on the phone about how to make them, then coming back to take down more notes. I especially enjoy, “Don’t make balls too big.”
I used half ground pork and half beef in the albóndigas/meatballs and should not have opted for the lean grass fed kind in this dish, too lean. They’ll still be alright. Flavors are on point.
Awesome! I have done stuff like that - my old favorite conveyor of wine, an antique amber colored glass, now holds plant cuttings and small flower bouquets
I love cooking a pork roast seasoned for carnitas! You can use them for any variety of applications, tacos, taco salad, wraps, etc. The meat is as lean as your roast is and you can trim as much fat off as you can, then the slow cooker still makes it fall apart tender. Here’s a recipe I found that is similar to how I do it. They say to cut the meat into cubes but I don’t and it’s fine, less prep.
and it’s polarising like coriander.
