Name: 'The Cantonese Kitchen' – barbecued pork crackling with prawn, plum and truffle
Total time: 4 h
Ingredients: 1 pork belly, weighing approx. 3kg; 3 tsp bicarbonate of soda; 1 dash of rice vinegar; 1 dash of lemon juice; salt, to season; caster sugar, to season; five-spice powder, to season; vegetable oil, for brushing and frying; 1.2kg king prawns, raw, shelled and deveined; 50g of caster sugar; 22g of salt; 3g of cracked black pepper; 20g of potato starch; 80g of lard; 20g of sesame oil; 1 spring onion, sliced; 1 knob of ginger, sliced; 100g of plum sauce; 25g of Chu Hou sauce; lemon juice, to taste; sesame seeds, for sprinkling; vegetable oil, for deep-frying; black truffle, shaved

'The Cantonese Kitchen' – barbecued pork crackling with prawn, plum and truffle

by Andrew Wong

Ingredients

Fresh Meat

1 pork belly, weighing approx. 3kg

Oils & Vinegars

1 dash of rice vinegar
vegetable oil, for brushing and frying
20g of sesame oil
vegetable oil, for deep-frying

Fruit & Vegetables

1 dash of lemon juice
1 spring onion, sliced
lemon juice, to taste

Spices & Dried Herbs

five-spice powder, to season
1 knob of ginger, sliced

Fish & Shellfish

1.2kg king prawns, raw, shelled and deveined

Dairy

80g of lard

Cooking Sauces

100g of plum sauce

Speciality Ingredients

25g of Chu Hou sauce

Delicatessen

black truffle, shaved