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1
Toast Sichuan peppercorns in dry wok 1 minute; crush and set aside.
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2
Combine 50ml honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, five-spice powder, and crushed Sichuan peppercorns in mixing bowl.
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3
Toss pork chunks with marinade and sea salt; refrigerate 3 hours, turning every 45 minutes.
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4
Preheat oven to 200°C; transfer pork to roasting pan; pour marinade over; cover with foil.
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5
Roast 90 minutes; remove foil, brush with remaining honey, rotate pan; roast uncovered 30 minutes until dark mahogany exterior forms and internal temp reaches 75°C.
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6
Rest 10 minutes; slice against the grain; brush with pan glaze; season with black pepper; serve hot or at room temperature.
