From: Chef Bill Kim, UrbanBelly, Chicago 2 cups salt 2 cups Szechuan peppercorns 3 lb. lamb loin ½ cup dried green tea ½ cup flour ½ cup white rice ½ cup sugar 2 lb. radishes ¼ lb. celery 1 cup lemon juice 2 cups vegetable oil ¼ cup garlic, minced ¼ cup shallot, minced ¼ cup fish sauce to taste, ground black pepper ¼ cup olive oil 2 cloves garlic, crushed 1 bunch watercress 12 mint leaves To make the cure: ...
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