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Celebrating a ten years in the culinary world, these couple of signature creations showcase a wonderful balance of heritage and innovation. As cooler seasons nears, rich tastes like those in lu rou fan become especially welcoming. On the other hand, radish bites offer a crispy and surprisingly addictive snack that began as a happy kitchen discovery.

Lu Rou Fan (Feeds 4)

This classic preparation uses a two-step technique to create succulent meat that takes in deep seasonings.

Prep Time: 15 min
Cooling Time: 4 hours or more
Cook Time: 180 minutes

Pork Preparation

• 17.6 oz pork belly
• 0.3 fl oz michiu
• 2cm ginger root, flattened
• ½ garlic clove, crushed

For the Braise

• ¼ tbsp rapeseed oil
• ¼ shallot
• 15ml seasoning sauce
• 1 dried red chilli
• star anise pod
• 7.5ml cooking wine
• ¾ tsp sweet rice wine
• 1 garlic clove, smashed
• diced apple, peeled
• 1cm fresh ginger, crushed
• scallion piece, cut lengthways
• 3.75ml vinegar
• spice stick
• pinch rich soy
• Steamed rice, for serving

First poaching the pork. Add the meat in a saucepan filled with cool water, bring to a boil, and boil for 5 min. Lift out the pork and dispose of the water.

Place the pork skin side down in a new pan, include enough water to immerse, then add the rice wine, ginger, and crushed garlic. Heat until boiling, then turn down the heat and simmer for about 20 minutes, until the pork is firm and the skin looks translucent. Remove the heat and let the pork chill in its poaching liquid for several hours, optionally overnight, sealed and chilled.

After resting, take out the pork from the poaching liquor and cut it into cubes, with the skin on. Strain the liquid and reserve it.

Next, warm the oil in a pan with a cover over moderate heat. Stir in the shallot pieces and cubed pork and cook carefully, mixing frequently, for 10 min, until the shallot wilts. Add 125ml of the saved liquid and each of the additional seasonings except the dark soy sauce. Heat until boiling, then turn down the heat to a low flame, cover, and stew for 120 minutes, topping up with poaching liquid if required.

Lift off the lid, add the dark soy sauce, raise the heat to medium, and cook for another 20 minutes, until the sauce concentrates and turns sticky.

Enjoy over plain rice – the savory sauce coats the rice ideally. The key is to not let overcooking the fat excessively, so the pork dissolves in the mouth while holding its shape.

Fried Radish Cubes

You will need start these a day ahead.

Prep Time: 5 min
Freezing Time: 8–12 hours
Cook Time: 40 min
Makes: 10–12

• 1.9 lb white radish, peeled and shredded
• 3.2 oz flour, plus 3.5 oz extra for breading
• scant 2 tsp sea salt
• beaten eggs, beaten
• 2 cups crispy crumbs
• About 500ml vegetable oil, for cooking

In advance, put the shredded radish in a big skillet over medium flame and cook for about 15 minutes, until the majority of the moisture is gone. Add up to 3.5 fl oz cold water to achieve a 1:3 ratio, turn down the heat to gentle, then stir in the 3.2 oz flour and the salt until well combined.

Cover a loaf pan with clingfilm, then press in the daikon mixture so it's an consistent 2½cm deep. Put the tin in a pot with steam, and steam over moderate heat for 30 minutes (monitor the water level to prevent boil dry). Remove the tin, set aside to cool completely, then cover tightly and place in the freezer for 8–12 hours.

After freezing, retrieve the daikon tin from the freezer and let it sit at counter temperature for 10 min, just until soft enough to cut. Unwrap, remove the block of daikon and cut it into 2½cm pieces – these are your tots.

Prepare a breading station with the extra ¾ cup flour, whisked eggs, and panko breadcrumbs in different plates. Coat each tot first in flour, submerge it in the egg (switching one hand), then into the panko (alternating the other hand; this helps the crumbs from sticking).

Warm the oil – enough to immerse the tots – in a heavy pan to 320F (or until a small bit of ginger fries and colors in 20 sec). Fry the tots in batches for 120 seconds each, rotating them carefully for even coloring, then take out and drain on paper towels to cool completely.

Turn up the heat a little and bring the oil to high heat (or until a cube of ginger sizzles and darkens in 10 sec). Deep-fry the tots a second time, in rounds, this time for 1 min in total, until crispy and crunchy – the double fry ensures a crispy crust and a soft center. Drain thoroughly and serve immediately with your preferred condiment; excellent options include hot sauce or spicy oil.