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

Ingredients

Store Cupboard

Oils & Vinegars

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

Dairy

  • 80g of lard

Cooking Sauces

Speciality Ingredients

  • 25g of Chu Hou sauce