Braise

• Preheat oven to 220⁰C.
• Score pork skin, place on a roasting tray and rub salt and vinegar into skin. Roast for 20 minutes or until crackle is golden and crunchy.
• Heat oil in a pressure cooker over a medium high heat, place pork belly fat side down in the pan to render fat and cook until meat begins to colour.
• Remove belly, pour out rendered fat and reserve. Return belly to the pressure cooker with ginger, garlic, nashi pear, miso, soybean paste, soy sauce and enough water to just cover the belly. Securely fit lid on the pressure cooker and ensure you have a tight seal. Bring to the boil slowly over a medium heat, ensuring to agitate the pressure cooker so that the belly doesn’t stick. Reduce heat to low and simmer for 40-45 minutes. Release steam valve and allow pressure cooker to expel steam until depressurised. Remove pork belly and cut into 1cm thick slices. Strain liquid into a jug and discard solids.
• To serve, cook lotus root in boiling salted water until tender. Place slices of pork on a bed of noodles and wombok in a serving dish. Arrange lotus root, spring onions, chilli and mushrooms around the pork, just cover with braising liquid and top with slices of nashi pear.

Pickled vegetables

• For pickling liquid, pour brown rice vinegar into a bowl with sugar, dried and tinned anchovies and stir until sugar has dissolved. Submerge vegetables in liquid and set to one side until required.
• To serve, arrange pieces of vegetable in a serving dish and add a few spoonfuls of pickling liquid.

Stir fried greens

• Heat a wok over a high heat, add sesame oil and allow to come to smoking point. Add spinach and quickly toss through the oil. Add soy sauce and toss to coat. Sprinkle over sesame seeds and toss to combine.
• Serve immediately in a side dish.

Sticky rice balls and red bean paste on perilla leaves

• Place rice and water in a rice cooker for 12-15 minutes and spread over a shallow tray to cool.
• Lay a parilla leaf flat on a serving plate or board, take 1-2 tablespoons of cooled rice and with wet hands roll into a ball. Make a small indent in the top of the ball, drizzle with 1 teaspoon of vinegar and top with a ½ teaspoon sized ball of red bean paste. Serve.
• N.B. Perilla leaves are available from Korean Grocers, or can be substituted with Betel leaves.