* 1.3 kg boneless rolled Pork cut into '''very thin slices''' (see follow-up notes below).
* Freshly Ground Szechuan peppercorns (use Black peppercorns as a poor substitute)
* 1 tablespoon Dark soy sauce
* ½ tablespoon Sea salt
* 2 Spring onions, chopped
* 2 Fat Cloves of Garlic, unpeeled and smashed (or to taste)
* 1 whole Star anise Clove (six petals)
* 1 bottle of Dry white wine

===Method===
* In a pan, just large enough to take the Pork, add the Spring onions, Salt, Pepper, soy sauce, garlic and Star anise and just cover with cold water
* Bring to the Boil, cover and Simmer for 30 minutes or until properly cooked.
* Remove the Pork, discard everything else
* Pat the Pork dry and leave to drain in a Colander, in the Refrigerator for 12 hours
* Cut the Pork into chunks and place in a Sterilised, screw-top-jar.
* Add the Wine wine, ensuring the Pork is completely covered, seal and store in the Fridge for 2 weeks

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