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.

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

　　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.

　　Cooking in the Moment