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

Ingredients

Fresh Meat

  • 1 pork belly, weighing approx. 3kg

Store Cupboard

  • 3 tsp bicarbonate of soda
  • salt, to season
  • caster sugar, to season
  • 50g of caster sugar
  • 22g of salt
  • 3g of cracked black pepper
  • 20g of potato starch
  • sesame seeds, for sprinkling

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