Lor mee

Step 1: Put 1 ⅛ lb pork belly in a pot of cold water, bring to the boil and blanch for 5 minutes. Drain and rinse.

Step 2: Heat 1 tbsp neutral oil in a heavy pot over a medium heat and fry 8 garlic cloves, 1 ½ tsp five-spice powder, 2 star anise and 1 cinnamon stick for 1 minute, until fragrant but not burnt.

Step 3: Add 4 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 oz rock sugar and 1 litre of water, then the pork belly and peeled 4 eggs. Bring to the boil, lower the heat and braise, covered, turning the pork and eggs now and then, until a chopstick slides easily into the meat.

Step 4: Lift out the pork and eggs. The pork is well past the safe 145°F at this point; let it rest for at least 5 minutes, then slice it 5 mm thick and halve the eggs. Strain the braising liquid and skim off the fat.

Step 5: For the gravy, pour 4 ¼ cups pork or chicken stock and 500 ml of the strained braising liquid into a wide pot and bring to a simmer. Taste and add ½ tsp salt if needed; it should be well seasoned and gently spiced.

Step 6: Mix 5 tbsp tapioca starch with 100 ml of cold water. Turn the gravy down to a gentle bubble and pour in the slurry in a thin stream, stirring all the time, until the gravy turns glossy and thick enough to coat the back of a spoon.

Step 7: Turn off the heat. Drizzle in 2 egg in a slow circle, wait 10 seconds, then stir once or twice so it sets into soft ribbons rather than scrambling.

Step 8: Blanch 1 ⅓ lb fresh flat yellow noodles (lor mee) and 5 ½ oz bean sprouts in a large pot of boiling water for 1 minute, then drain well and divide between four deep bowls.

Step 9: Top with the sliced pork, halved eggs and 5 ½ oz fish cake, and ladle the hot gravy over until the noodles are nearly covered.

Step 10: Serve with 4 tbsp Chinese black vinegar, 4 garlic cloves, 4 tsp chilli sauce or sambal and 1 handful coriander leaves at the table so everyone can season their own bowl.