Tainan mi gao

Step 1: Heat 4 tbsp neutral oil in a wok over a medium heat and fry 4 shallots until golden and crisp. Lift out the shallots and keep both the shallots and the oil.

Step 2: Put 1 tbsp of the shallot oil in a heavy pan over a medium-high heat and fry 14 oz skinless pork belly until the fat starts to render and the edges brown.

Step 3: Add 3 cloves garlic, then 4 tbsp soy sauce, 1 tbsp rock sugar, ¼ tsp five-spice powder, 1 ¾ cups water and half the crisp shallots. Bring to the boil, cover and simmer gently until the pork is very tender (well past 160°F) and the liquid has turned into a dark, glossy sauce. Stir now and then so it does not catch.

Step 4: While the pork braises, line a steamer basket with a damp cloth or baking paper with holes poked in it. Spread the drained 14 oz glutinous rice over it in an even layer, poking a few holes through to the base for the steam.

Step 5: Steam over boiling water on a high heat for 15 minutes. Sprinkle over 3 tbsp of the pork braising liquid and 2 tbsp water, then steam for 15–20 minutes more, until every grain is translucent and chewy all the way through.

Step 6: Tip the hot rice into a bowl and fold in the remaining shallot oil, 1 tbsp soy sauce and the rest of the crisp shallots.

Step 7: Press the rice firmly into four small oiled bowls and turn out onto plates, or serve in the bowls.

Step 8: Spoon the braised pork and some sauce over each mound, then add 3 ½ oz boiled peanuts, a heap of 1 oz fish floss, 8 slices cucumber pickle and a dot of 1 tbsp sweet chilli sauce. Eat warm.