Toasting Szechuan Peppercorns

Szechuan peppercorns deliver their signature numbing sensation (called 'má') most intensely when freshly toasted and ground. Toast them in a dry pan over medium heat just until fragrant - about 2 minutes - then grind immediately. Pre-ground Szechuan pepper loses its potency quickly. The numbness pairs brilliantly with rich meats like pork belly, as it cuts through the fat.