Pork belly poached then fried with lots of Chinese flavourings, served here with quick pickled cucumbers.
300g/10½oz fatty pork belly, skin on
2 tbsp groundnut oil
1 tbsp Shaoxing rice wine (or dry sherry)
1 tbsp chilli bean paste
1 tbsp yellow bean sauce
1 tbsp fermented black beans, rinsed and crushed
1 spring onion (or baby leek), sliced on the diagonal into julienne strips
1 tsp dark soy sauce
1 tsp light soy sauce
sea salt and freshly ground white pepper
1 garlic clove, minced
2 pinches caster sugar
1 tbsp Chinese clear rice vinegar or cider vinegar
1 tsp chilli bean paste
1 tsp chilli oil
1 tbsp toasted sesame oil
4 small cucumbers, sliced in half lengthways, de-seeded, each half cut into long wedges and then sliced into 1cm/½in pieces
1 fresh red chilli, de-seeded and cut into small strips
300g/10½oz jasmine rice, steamed
For the pork, pour 700ml/1¼ pints water into a large pan, add the pork and bring to the boil. Boil for 30 minutes. Drain and leave to cool.
Transfer the meat to the fridge for an hour, to firm up.
Meanwhile, for the pickled cucumber, combine the garlic, sugar, vinegar, chilli bean paste, chilli oil and sesame oil in a bowl.
Add the cucumbers and leave to marinate in the fridge for 20 minutes.
Remove the cucumbers from the fridge and add the fresh chilli.
Remove the meat from the fridge and slice into 5mm/¼in thick slices.Heat a wok over high heat and add the groundnut oil, then the pork. As the pork starts to brown, add the rice wine (or sherry) and cook until the pork has browned and the skin is slightly crisp.
Add the chilli bean paste, yellow bean sauce and fermented black beans and stir-fry for a minute.
Add the spring onion (or leek) if using, and stir-fry for less than a minute until well mixed.
Add both soy sauces and the sugar, season and serve.
To serve, place a spoonful of rice onto the plate, spoon the pork over the top then the pickles alongside.
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James Martin presents with help from chefs Niklas Ekstedt and Francesco Mazzei.