“The stock can be reused over and over again,” says demi chef Monica Ko. “After each use, skim any impurities from the surface and strain through a fine sieve before freezing again.

“Each time you use your stock the flavour improves, becoming richer and stronger. After a few years of use you will become a true ‘master’.”

Master stock

Ingredients

2.5 litres cold water
250ml light soy sauce
200ml Shaoxing wine (optional)
4.5ml (1tsp) seasame oil
200g brown sugar
5 garlic cloves, crushed
6 spring onions
40g ginger, sliced
3 cinnamon sticks
6 star-anise
3 orange peel strips

Method

Place all the ingredients in a large pot and bring to the boil.

Reduce heat to low and simmer for 30 minutes; allow the flavours to infuse.

Pickled cucumber

Ingredients

300g cucumber
40g caster sugar
1.5 tsp salt
40ml white vinegar
1 red chilli, sliced
1 garlic clove, minced
½ tsp sesame oil

Method

Cut cucumber into 10cm-long pieces, then flatten using the blade of a large knife by positioning the flat side of the knife on top the cucumber and pressing down.

Toss the cucumber with the sugar first, then add the salt and mix through.

Add in the minced garlic, vinegar, red chilli and sesame oil. Toss through until all the ingredients are evenly coated

(This is also a perfect dish to have with some steamed rice.)

Braised pork belly

Ingredients

2.5 litres master stock
500g pork belly
½ bunch coriander

Method

To remove the impurities from the meat, place pork belly in a pot, cover with water and bring to the boil.

Simmer for 20 minutes then drain. (This step also prevents the meat breaking into pieces while slicing.)

After the pork belly has cooled down a little bit, slice into 1.5cm-thick pieces.

Place sliced pork belly into master stock and bring to boil, then reduce the heat and simmer for 50 minutes until tender.

To serve, arrange pork belly on a plate and garnish with coriander and pickled cucumber.