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Celebrating a ten years in the culinary scene, these couple of iconic recipes embody a ideal blend of heritage and innovation. As fall nears, comforting flavors like those in braised pork rice become especially satisfying. At the same time, radish bites offer a crunchy and surprisingly addictive side dish that started as a serendipitous kitchen accident.

Lu Rou Fan (Feeds 4)

This classic preparation involves a two-step method to achieve soft meat that absorbs rich broth.

Prep Time: 15 minutes
Cooling Time: At least 4 hours
Cook Time: 180 minutes

For the Poached Pork

• ½ kilogram pork side
• 10ml michiu
• ¾ inch ginger root, flattened
• ½ garlic clove, chopped

Stew Components

• small amount neutral oil
• diced shallot
• 3 teaspoons seasoning sauce
• red pepper
• anise spice
• 7.5ml Shaoxing rice wine
• ¼ tbsp seasoning mirin
• peeled garlic, smashed
• ¼ red apple, prepared
• 1cm ginger root, flattened
• green onion, halved
• ¾ tsp seasoning vinegar
• 1 small cinnamon stick
• ¼ tsp dark soy sauce
• Steamed rice, to serve

To begin cooking the pork. Add the pork in a saucepan filled with cold water, heat until boiling, and simmer for five minutes. Take out the pork and dispose of the water.

Place the pork skin downward in a fresh pot, include enough water to submerge, then add the michiu, ginger piece, and garlic clove. Let it simmer, then reduce the heat and simmer for 20 min, until the pork is opaque and the skin looks translucent. Turn off the heat and let the pork chill in its broth for 4+ hours, optionally overnight, covered and in the fridge.

When ready, remove the pork from the liquid and slice it into chunks, including the skin. Strain the liquid and keep it.

Now, add the oil in a casserole with a cover over medium heat. Add the diced shallot and pork pieces and sauté slowly, turning often, for about 10 minutes, until the shallot becomes tender. Pour in 4.2 fl oz of the set-aside poaching liquid and every the additional seasonings excluding the soy glaze. Let it simmer, then lower the heat to a gentle boil, put the lid on, and stew for two hours, topping up with broth if necessary.

Take off the lid, stir in the soy glaze, raise the heat to moderate, and cook for 20 more minutes, until the sauce thickens and turns glossy.

Enjoy over cooked rice – the rich sauce clings to the rice beautifully. The secret is to prevent melting the fat too much, so the pork melts in the mouth while maintaining its shape.

Fried Radish Cubes

Plan to begin these a day ahead.

Prep Time: 5 min
Freezing Time: Overnight
Cook Time: 40 minutes
Makes: 10 to 12 pieces

• 850g Asian radish, prepared and coarsely grated
• ⅔ cup plain flour, plus 3.5 oz extra for breading
• 1⅓ tsp salt
• 2 eggs, mixed
• 7 oz Japanese breadcrumbs
• 16 fl oz neutral oil, for cooking

The day before, add the grated daikon in a large pan over medium heat and cook for 15 min, until the majority of the liquid is evaporated. Add up to 3.5 fl oz cool water to achieve a one-part-liquid-to-three-parts-daikon, lower the heat to simmer, then add the first portion of flour and the salt until thoroughly mixed.

Prepare a rectangular mold with plastic wrap, then spread in the daikon mixture so it's an even 2½cm deep. Set the tin in a steamer, and steam over medium flame for 30 min (check the water level to ensure it doesn't boil dry). Take out the tin, set aside to cool completely, then seal tightly and place in the freezer overnight.

When ready to cook, remove the daikon tin from the freezer and let it sit at room temperature for 10 min, just until easy to cut. Unwrap, remove the brick of daikon and cut it into 2.5 cm pieces – these are your tots.

Set up a dipping area with the additional 100g flour, whisked eggs, and panko breadcrumbs in separate shallow dishes. Dredge each tot first in flour, submerge it in the egg (employing one hand), then into the panko (alternating the other hand; this helps the crumbs from clumping).

Warm the oil – enough to cover the tots – in a heavy pan to 320F (or until a cube of ginger bubbles and colors in 20 sec). Fry the tots in small groups for 120 seconds each, turning them carefully for even coloring, then lift out and drain on paper towels to cool completely.

Turn up the heat somewhat and bring the oil to 375F (or until a bit of ginger sizzles and browns in just 10 seconds). Cook the tots a second time, in rounds, this time for about a minute in total, until golden and crunchy – the double fry gives a light shell and a tender interior. Shake off well and serve warm with your preferred condiment; tasty options include chilli sauce or chilli oil.