Rinse the pork belly and pat dry with a kitchen towel or paper towels.
In an oil-free pan, toast the salt, Sichuan peppercorns and cumin until aromatic. Cool.
Using a mortar and pestle (or whatever grinding tool you usually use), grind the cooled spices with the Kaffir lime leaves.
Spread the ground mixture on the entire surface of the pork belly. Wrap in cling film and store in the fridge overnight. Take out of the fridge about 30 minutes before cooking to bring the meat to room temperature.
Heat enough oil in a frying pan to reach a depth of at least one inch.
Brown the pork belly in the hot oil. Flip it over to ensure even browning. Scoop out and set aside.
In a sauce pan, stir together the garlic, onion, bay leaf, cayenne and broth with just enough salt and pepper to create a good balance. Bring to the boil.
Add the browned pork belly to the boiling broth. Lower the heat and cook the meat for 45 minutes. Flip the meat over and cook for another 30 to 35 minutes. Scoop out, move to a plate and cool.
Cut the pork belly into half inch slices. Cut each slice into pieces about two inches wide.
In a wide pan, stir together the ingredients for the sauce. Heat gently. Add the sliced pork belly to the sauce, stirring the pieces around to coat them well. Cook just until the pork slices are heated through and the sauce is thick and sticky.
Arrange the pork belly slices on a serving plate and, optionally, sprinkle with sliced scallions. Serve the Sichuan and lime braised pork with hot rice.
Alex's Sichuan and Lime Braised Pork printed from https://casaveneracion.com/alexs-sichuan-lime-braised-pork/ for personal use only. Not for republication nor distribution.