Pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. Bring a pot of water to a boil, and using a large ladle, pour the hot water over the rind side of the pork several times. Set the pork belly aside. Heat a wok until it is hot, then add the salt, peppercorns, five spice powder, pepper and sugar and stir-fry the mixture for three minutes until it is hot and well mixed. Allow the mixture to cool slightly.

When it is warm enough to handle, rub this mixture onto the flesh side of the pork.Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Pre-heat the oven to gas mark 6/400F/200C. Place the pork on a rack, rind side up over a tray of water. Roast for 15 minutes.

Then reduce the heat to gas mark 4/350F/180C and continue to roast for two hours. Then turn up to gas mark 8/450F/230C for 15 minutes. Remove and allow the pork to cool. Then carve it into bite-size pieces, arrange on a platter, and serve.


225g thin Chinese fresh egg noodles. 300ml groundnut or vegetable oil (plus an additional 2-3tbsp of oil). For the sauce: 175g fresh bean sprouts. 2tbsp Shaoxing rice wine or dry sherry. 2tbsp oyster sauce. 1tbsp light soy sauce. 300ml chicken stock.

Salt and black pepper 1tbsp cornflour, mixed with 11/2tbsp water. For the garnish: Coarsely chopped spring onions.

Combine the chicken, egg white, cornflour, one teaspoon of salt and half a teaspoon of white pepper in a small bowl. Mix well and leave in the fridge for at least 20 minutes. Blanch the noodles for two minutes in a large pan of salted boiling water, draining them well.

Heat a frying pan until it is hot and add one-and-a-half tablespoons of oil. Spread the noodles evenly over the surface, then turn the heat to low and allow them to slowly brown. This should take about five minutes. When the noodles are brown, gently flip them over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles to a platter and keep warm.

Heat a wok until it is very hot, then add the larger quantity of oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken shreds, stirring vigorously to keep them from sticking together. After about two minutes, when the chicken has turned white, quickly drain it in a stainless steel colander set over a bowl. Discard the oil.

225g boneless, skinless chicken breasts, finely shredded. 1 egg white. 2tsp cornflour.

Salt and white pepper.

Clean the wok and reheat it over high heat. Add the bean sprouts, rice wine, oyster sauce, soy sauce, chicken stock, one teaspoon of salt and half a teaspoon of black pepper and one tablespoon cornflour mixed with one-and-a-half tablespoons of water. Bring to a boil and stir in the cornflour mixture. Bring it to a simmer again, then return the chicken to the sauce and give the mixture a few stirs. Pour the sauce over the noodles, garnish with the spring onions and serve at once.



450g firm white fish fillets, such as cod, sole or salmon fillets, or a whole fish, such as sole or turbot.

1tsp coarse sea salt or plain salt. 11/2tbsp fresh ginger, finely shredded. For the garnish: 3tbsp spring onions, finely shredded. 2tbsp soy sauce. 1tbsp groundnut oil. 2tsp sesame oil. Fresh coriander sprigs.

If you are using a whole fish, remove the gills. Pat the fish or fish fillets dry with kitchen paper. Rub with the salt on both sides, and then set aside for 30 minutes. This helps the flesh to firm up and draws out any excess moisture. Next, set up a steamer, or put a rack into a wok or deep pan and fill it with 5cm of water. Bring the water to the boil over a high heat. Put the fish on a heatproof plate and scatter the ginger evenly over the top. Put the plate of fish into the steamer or onto the rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about five minutes to cook. Thicker fish or fillets such as sea bass will take 12-14 minutes. Remove the plate of cooked fish and sprinkle on the spring onions and soy sauce.

Heat the two oils together in a small saucepan. When they are hot and smoking, pour the hot oil on top of the fish, garnish with the coriander sprigs and serve at once.

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