Kurobuta pork belly with yellow bean, tamarind and peanut dressing, apple salad

In a large bowl combine the Shao Xing wine, soy and sugar and whisk until the sugar dissolves. Add the garlic, ginger, cinnamon, star anise and cardamom. Dip each side of the pork in the marinade to make sure it is thoroughly coated, then leave it in the bowl skin-side up and refrigerate for at least one night. Leave the pork uncovered to allow the skin to dry out.

Heat the oil in a wok to 180C (350F). Remove the pork from the marinade (reserving the marinade) and pat it dry with paper towel. Lower the pork into the oil skin-side down and fry without turning until the skin is covered in air bubbles (3-5 minutes). Remove from the oil and drain on paper towel.

Preheat the oven to 140C (275F). Transfer the pork skin-side up to an ovenproof dish. Strain the marinade, discarding the solids, and pour it around the pork. Season the skin of the pork with the salt and roast for 1½ hours.

Yellow bean, tamarind and peanut dressing Place the garlic, chillies, peanuts, ginger and lime leaves into a mortar and pestle and pound the ingredients into a fine paste. Place the paste into a non-reactive saucepan and add remaining ingredients, bring to a simmer and let the flavours infuse. Flavours should be hot, sweet, sour and salty.

Salad Combine the ginger wine, lemon juice and palm sugar in a mixing bowl, stirring until the sugar dissolves. Add the shredded apple and toss it immediately to stop the apple going brown, then add the remaining ingredients and combine.

Use a sharp knife to cut the crackling off the roasted pork. Slice the pork, arrange the meat on a serving plate, top the pork with the salad, followed by a piece of the pork crackling.