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Tender pork belly with rice parcels

Fruit and vegetables

2.5cm/1in fresh root ginger, peeled and grated
micro herbs, such as shiso and coriander, to garnish
1 garlic clove, finely chopped
1 tsp finely grated fresh root ginger
1 red chilli, seeds removed and finely chopped
1 small carrot, peeled and finely diced
50g/1¾oz Tenderstem broccoli, cut into small pieces
6 fresh shiitake mushrooms, stems discarded, sliced
1 spring onion, finely chopped
small handful coriander stalks, finely chopped, leaves reserved to garnish
6 Savoy cabbage leaves, blanched until tender then plunged in iced water and dried
6 garlic chives or normal chives, blanched and dried

Tins, packets and jars

300g/10½oz glutinous or Thai sticky rice

Cooking ingredients

2 tbsp rapeseed oil
1 tbsp dark soy sauce
1 tbsp Sichuan peppercorns
2 star anise
200ml/7fl oz vegetable stock
4 tbsp light soy sauce
1 tbsp Shaoxing rice wine
1 heaped tbsp brown sugar
1 tbsp cornflour blended with 2 tbsp water (optional)
300ml/10fl oz vegetable stock
1¼ tbsp toasted sesame oil
1 tbsp rapeseed oil
¼ tsp ground turmeric
2 tbsp tamari or low-sodium light soy sauce
1 tbsp brown rice vinegar

Dairy, eggs and chilled

100g/3½oz smoked tofu, cut into 3mm cubes

Meat, fish and poultry

650g/1lb 7oz pork belly, skin removed

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