Sichuan-Style Braised Pork with Soy Sauce and Sichuan Peppercorns

Method

1. In a pot, add pork, soy sauce, dark soy sauce, sugar, Sichuan peppercorns, garlic, and ginger.
2. Pour in broth, bring to a boil, then reduce heat and simmer for 1 hour.
3. Skim any foam that rises to the surface during cooking.
4. Serve warm with rice.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.