Indulge in this expertly crafted braised pork roll, blending the briny crunch of Guérande salt with the numbing zing of Sichuan pepper. A French-inspired dish that's simple yet sophisticated, drawing from time-tested braising techniques for melt-in-your-mouth results.
Preheat the oven to 200°C. Place the pork roll in a baking dish.
Peel and finely chop the shallots.
Peel, degerm, and chop the garlic cloves.
In a mortar, thoroughly pound the coarse Guérande salt, Sichuan pepper, and pink peppercorns.
Sprinkle the mixture over the pork roll, add 1 glass of water, and bake for 15 minutes. Then, add another glass of water, baste the roll, turn it over, lower the temperature to 150°C, and continue cooking while basting occasionally. Add water if needed.
Rest briefly, then arrange on a hot serving platter.
Pair with creamy mashed potatoes for a comforting, restaurant-worthy meal.
