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Honoring a decade in the food industry, these couple of iconic creations embody a perfect blend of tradition and newness. As fall nears, hearty tastes like those in lu rou fan become especially satisfying. On the other hand, daikon tots offer a crunchy and surprisingly addictive side dish that was born from a fortunate kitchen experiment.

Savory Pork Belly Stew (Yields 4)

This traditional dish uses a dual-phase cooking process to create soft meat that soaks up rich seasonings.

Prep Time: 15 minutes
Cooling Time: At least 4 hours
Cook Time: 3 hrs

Pork Preparation

• 17.6 oz pork side
• 2 teaspoons michiu
• ¾ inch peeled ginger, flattened
• ½ garlic clove, minced

Braising Ingredients

• ¼ tbsp neutral oil
• diced shallot
• 3 teaspoons seasoning sauce
• dried chili
• anise spice
• 1½ tsp cooking wine
• ¾ tsp sweet rice wine
• 1 garlic clove, crushed
• ¼ red apple, cored
• small piece ginger root, flattened
• ¼ spring onion, halved
• 3.75ml vinegar
• 1 small cinnamon stick
• pinch soy glaze
• Cooked rice, to serve

To begin cooking the pork. Put the pork in a large pot filled with cool water, heat until boiling, and simmer for five minutes. Lift out the pork and dispose of the water.

Put the pork skin side down in a fresh pot, add enough water to cover, then add the cooking wine, ginger, and garlic clove. Heat until boiling, then lower the heat and cook gently for roughly 20 minutes, until the pork is firm and the skin looks translucent. Turn off the heat and let the pork rest in its cooking water for at least four hours, preferably overnight, sealed and chilled.

Once cooled, remove the pork from the broth and cut it into chunks, with the skin on. Drain the liquid and keep it.

Next, heat the oil in a pan with a cover over moderate heat. Add the chopped shallot and pork pieces and fry gently, stirring frequently, for about 10 minutes, until the shallot wilts. Add 125ml of the set-aside liquid and each of the additional seasonings omitting the soy glaze. Let it simmer, then lower the heat to a simmer, seal, and stew for two hours, adding more with poaching liquid if needed.

Take off the lid, mix in the rich soy, turn up the heat to medium-high, and cook for another 20 minutes, until the sauce reduces and turns shiny.

Enjoy over steamed rice – the savory sauce clings to the kernels beautifully. The trick is to avoid overcooking the fat too much, so the pork dissolves in the mouth while keeping its texture.

Fried Radish Cubes

Plan to start these a day ahead.

Prep Time: a short time
Freezing Time: Overnight
Cook Time: 40 minutes
Makes: 10 to 12 pieces

• large Asian radish, skinned and grated
• ⅔ cup plain flour, plus about 100g extra for dusting
• scant 2 tsp seasoning salt
• beaten eggs, mixed
• 2 cups crispy crumbs
• 2 cups neutral oil, for deep-frying

The day before, add the daikon shreds in a big pan over moderate heat and cook for 15 min, until the majority of the water is gone. Add up to 3.5 fl oz cool water to achieve a 1:3 ratio, turn down the heat to simmer, then add the first portion of flour and the salt until well combined.

Prepare a small baking tin with parchment, then pack in the daikon mixture so it's an even 1 inch deep. Set the tin in a steamer, and steam over moderate heat for 30 min (monitor the water level to prevent boil dry). Take out the tin, let cool completely, then seal tightly and freeze until solid.

After freezing, retrieve the daikon tin from the freezer and let it thaw at room temperature for about 10 minutes, just until pliable enough to cut. Unwrap, remove the block of daikon and cut it into 2.5 cm cubes – these are your tots.

Arrange a breading station with the remaining 100g flour, whisked eggs, and panko breadcrumbs in different plates. Cover each tot initially in flour, dip it in the egg (employing one hand), then into the panko (with the other hand; this keeps the crumbs from sticking).

Warm the oil – enough to cover the tots – in a large pan to 320F (or until a cube of ginger fries and browns in about 20 seconds). Fry the tots in batches for 2 min each, turning them lightly for uniform browning, then lift out and rest on absorbent paper to cool completely.

Increase the heat a little and bring the oil to 190C (or until a ginger piece bubbles and colors in just 10 seconds). Fry the tots a again, in rounds, this time for 60 seconds in total, until golden-brown and brittle – the two-stage frying gives a light crust and a soft inside. Remove completely and serve warm with your chosen condiment; excellent options include hot sauce or spicy oil.