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The three main skills found in a Cantonese kitchen (roasting, dim sum production and wok cookery) are all represented in this incredible bite-sized morsel. Crunchy pork belly skin is spread with a prawn paste and gently fried, before being served with a plum sauce and shaved truffle. It's a tricky recipe to master at home, but a fascinating insight into just how much work can go into such a small dish.
To learn more about the thought processes and cultural significance behind this dish, read Mukta's article.
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