Poon choi (basin feast)

Step 1: Put 1 ¾ lb pork belly in a pan of cold water, bring to the boil and blanch for 5 minutes until grey scum rises. Drain and rinse.

Step 2: Heat 1 tbsp of 3 tbsp neutral oil in a heavy pot over a medium heat, add ⅔ oz fresh ginger and 6 cloves garlic and fry for 1 minute until fragrant, then add the pork and fry for 5 minutes until lightly browned.

Step 3: Stir in 2 tbsp chu hou paste and 2 cubes red fermented bean curd (nam yu) for 1 minute, then add 1 ½ tbsp light soy sauce, 1 tbsp dark soy sauce, 1 oz rock sugar, 2 star anise and 4 ¼ cups water. Bring to the boil, cover and simmer on a low heat for 1½ hours, until the pork is tender enough to cut with a spoon; it is cooked far beyond 145°F.

Step 4: Meanwhile, simmer 1 ¾ lb daikon (white radish) in 1 ½ cups chicken stock in a covered pan over a low heat for 30 minutes, until a knife slides in easily.

Step 5: Squeeze the 12 dried shiitake mushrooms dry and simmer them in 1 ½ cups chicken stock with 1 ½ tbsp oyster sauce for 30 minutes, until plump and glossy.

Step 6: Rub 6 chicken thighs with 1 ½ tbsp oyster sauce and 1 ½ tbsp light soy sauce. Common mistake: leaving the chicken to marinate on the counter; keep it covered in the fridge for 30 minutes while everything else cooks.

Step 7: Heat 1 tbsp 3 tbsp neutral oil in a frying pan over a medium heat and brown the chicken skin side down for 6 minutes until golden. Turn, add 150 ml of the pork braising liquid, cover and cook gently for 25 minutes, until the thickest part reaches 165°F and the juices run clear. Cut into large pieces.

Step 8: Heat the remaining 3 tbsp neutral oil in a wok over a high heat with ⅔ oz fresh ginger and stir-fry 14 oz large raw prawns for 2–3 minutes, until pink and opaque all through. Set aside.

Step 9: Blanch 1 ⅛ lb napa cabbage and 2 ⅞ oz dried tofu skin sticks (fu jook) in boiling water for 2 minutes until wilted, then drain well.

Step 10: Build the basin in a large flameproof casserole, about 30 cm wide: cabbage and tofu skin on the bottom, then the radish with its stock, then the mushrooms. Arrange the pork, chicken, prawns and 1 can canned abalone in rings on top, with the showiest pieces outermost.

Step 11: Pour the pork braising liquid over the top, cover and heat on the hob over a medium-low heat for 20 minutes, until bubbling at the edges and everything is piping hot (167°F in the centre).

Step 12: Tip a little of the hot liquid into a small pan, stir in 1 tbsp cornflour and boil for 1 minute until glossy, then spoon it over the top layer. Scatter with 3 spring onions and 1 handful fresh coriander and bring the whole basin to the table.