This cure also works well for duck confit and to flavor roast pork. It keeps in a sealed container for several weeks. Homemade dried tangerine peel can be made in a few days by leaving fresh peel in a warm, dry spot.
Recipe information
Yield
makes almost 1 cup
Ingredients
1 (1-inch) piece of cassia or cinnamon stick
2 silver dollar–size pieces of dried tangerine peel (available in Asian markets)
2 star anise
1 teaspoon Sichuan peppercorns
1 medium red dried chile
1/2 cup kosher salt
1/4 cup sugar
Preparation
Put the cassia, tangerine peel, star anise, peppercorns, and chile in a spice grinder and process until evenly ground. Transfer to a small bowl and stir in the salt and sugar.
