You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Although these pickles are Chinese in origin, they happily pair up with a burger.
What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.
And you thought bacon was only a Western thing. Not so. The Chinese make all sorts of fantastic pork belly products, and this one, smoked with chile, cinnamon, star anise and Sichuan peppercorn, is one of the best.