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2kg belly pork, the skin scored

4 tsp Chinese five spice

1tsp sea salt flakes

50ml sesame oil

1l apple juice

1 thumb ginger, roughly chopped

1 red chilli pepper, split in half & de-seeded

4 sticks lemongrass, crushed & roughly chopped

Put the pork belly in a roasting tray & sprinkle the fat side with 5 spice & salt. Pour the sesame oil over & bake in a preheated oven at 170°C for 3 hours.

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For the Accompanying Sauce:

The cooking liquor from the pork belly roasting tin

50g muscovado or palm sugar

50ml white wine vinegar

50ml tomato ketchup

2 grated apples

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Put all the ingredients in a saucepan on the hob over a moderate heat & gently warm, stirring, until the grated apple has dissolved to thicken the sauce.

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Serve with the sliced pork belly.

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Lemon Potato

Sunflower oil

½ tsp each: ground cumin, ground coriander, ground cinnamon, madras powder

1 tsp ground turmeric

2 red onions, finely chopped

2 firm tomatoes

1 green chilli, de-seeded, finely chopped

500g waxy potatoes, 2cm dice

1 lemon, juice & zest

Sea salt flakes

1 lemon, peeled (peel discarded) & sliced

Good handful fresh coriander, leaves & stalks, finely chopped

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Place a large saucepan on the hob over a moderate heat. Add a generous 2mm film of oil. Add the ground spices (cumin, coriander, cinnamon, madras & turmeric) & the onion. Gently sweat without colouring the onion. Add the tomato & allow them to soften for 1 minute. Add the chilli & the potato, stir it around with a wooden spoon, coating each dice evenly with the spice mixture. Pop the lid on the pan & allow all the ingredients to steam together for about 7 minutes.

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Take the lid off – the potatoes are almost tender. Add the lemon zest & juice, season with sea salt to taste. Finally add the sliced lemon, fold through the fresh coriander & serve.

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Try this delicious lemon potato with steamed bok choi & sticky lemongrass pork belly.

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Asian Greens

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Allow 1 head of small bok choi per person. Either blanch it in simmering salted water (whole) for 60 seconds, or steam it for 60 seconds. For larger bok choi - consider cutting it in half lengthways.

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An interesting crunchy crumble crumb to sprinkle over sticky lemongrass pork, lemon potato & Asian greens: Try toasting crushed cashews & hazelnuts with sesame seeds, cayenne pepper & sea salt in a hot non-stick frying pan without any oil.　

300g icing sugar

900g mascarpone

10 zest & juice limes

5 pieces stem ginger, finely chopped

400g double cream

3 gelatine leaves

250g ginger biscuits

100g butter

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Method

Melt the butter, blitz the biscuits, combine & line the bottom of the mould.

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Whip mascarpone & icing sugar, then add lime & ginger.

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Warm up the cream & add the soaked gelatine. Mix altogether & set in the mould.