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Massage the pork loin with the two pepper blends and extra-virgin olive oil.
Place in a vacuum-seal bag and leave to marinate in the refrigerator for 12 hours.
Cook sous-vide in a water bath at a controlled temperature of 60°C (140°F) for 5 hours.
Cool down quickly, then blast chill. Let rest in the refrigerator for at least 24 hours.
Using a food processor, blend the szechuan pepper with extra-virgin olive oil and orange pepper until the desired flavour is achieved.
Transfer to a squeeze bottle and set aside.
Thinly slice the pork and arrange it on a flat serving plate.
Open the roasted artichoke hearts and place it in the centre of the plate.
Drizzle with the szechuan pepper sauce and garnish with fresh basil leaves.
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