Cook’s notes
Lard is a flavoursome fat used in traditional Chinese cooking. You can buy it at most supermarkets and butchers. You could also use the fatty top layer that forms when making stock. Chinese sausage and fish cake are found in the fridge section of well-stocked Asian grocers. Dried Sichuan chillies are long, red, intensely-flavoured chillies, and they are available at most Asian grocers. If you can’t find them, use any other dried chillies.
Chao Ta Bee Hoon (Crispy Rice Vermicelli Pancake)
Chao ta bee hoon is a rare and special dish found at a handful of zi char stalls in Singapore. Zi char is Hokkien for ‘cook and fry’ and these establishments offer a huge range of seafood, noodle, rice and vegetable dishes. This recipe is simple and requires little more than a few pantry staples, but does need some confidence with high-heat cooking.
Dong Po Braised Pork
Braised pork is my death-row meal. Tender, rich and unctuous, and needing nothing more than steamed rice doused in the braising liquid to make a complete meal, this dish is the king – or emperor – of pork braises. The pork is braised exclusively in rice wine and aromats, with no
