• 1.5kg pork belly, skin on, unscored
• Salt
• White pepper
• Two shallots, diced
• A knob of ginger, minced
• Two cloves of garlic, minced
• A splash of light soy sauce
• A splash of Shiaoxing wine

Fill the wok with lightly salted water and bring it to the boil. Once boiling, very carefully lower the pork into the wok, skin side down, and cook for four minutes at a simmer. Turn over and cook for another two minutes. Remove from the water and allow to steam dry on a rack over the sink. Prick the skin all over with a sharp skewer.

Make a foil boat in the same way as the previous recipe, but this time add all the ingredients other than the pork and the seasoning to the bottom of the packet. Generously season the meat of the pork and add to the packet, then salt the skin and leave uncovered overnight in the fridge.

To cook, allow the meat to come to room temperature before cooking. Turn the oven to 190c and preheat. Put the pork in, turn down to 175c and roast for 20 minutes. Turn the oven up to 220c and finish roasting for another 30 minutes or so, turning every now and then and keeping a keen eye. Once the pork is puffy and crispy, you can take it out. Allow to rest for 25 minutes or so before eating, ideally, as that will keep each bite juicy rather than all the good stuff just running out.