Kway chap

Step 1: Soak 9 oz dried rice sheets (kway) or wide flat rice noodles in a bowl of warm water for 20 minutes while you start the braise, until the pieces are pliable.

Step 2: Put 1 ⅓ lb pork belly in a pot of cold water, bring to the boil and blanch for 3 minutes. Drain and rinse off the scum.

Step 3: Heat 1 tbsp neutral oil in a heavy pot over a medium heat and fry 6 cloves garlic, ⅔ oz galangal, 2 star anise, 1 cinnamon stick and 3 cloves for 1 minute until fragrant. Add 2 tbsp brown sugar and stir until it melts and bubbles.

Step 4: Add the pork and toss to coat, then pour in 3 tbsp dark soy sauce, 3 tbsp light soy sauce and 5 cups water. Bring to the boil, cover and simmer gently over a low heat for 30 minutes.

Step 5: Meanwhile, boil 4 eggs for 8 minutes, cool them in cold water and peel.

Step 6: Add the eggs and 10 ½ oz firm tofu to the braise and simmer, uncovered, for 15 minutes more, turning them now and then, until the pork is tender when pierced and the eggs are evenly brown.

Step 7: Bring 3 ¼ cups chicken stock or water to the boil in a separate pan. Drain the rice sheets and add them with 3 ladles of the braising liquid. Simmer over a medium heat for 4–6 minutes, stirring often so the sheets don't clump, until they are soft and the broth has thickened slightly.

Step 8: Taste the broth and add more braising liquid if you want it darker and saltier. Don't simmer the rice sheets longer than needed; a common mistake is cooking them to mush.

Step 9: Ladle the rice sheets and broth into bowls and dust with ½ tsp ground white pepper. Slice the pork, halve the eggs and cut the tofu, and serve them on a plate alongside with a spoonful of braising liquid over the top.

Step 10: Finish with fried shallots and coriander, and put out the chilli vinegar and pickled mustard greens for everyone to add.