2 red chillies, seeds removed and chopped
2 tsp crispy chilli oil
1 tbsp chilli bean sauce
1 dried Sichuan chilli
8 small red chillies, finely sliced
6 baby cucumbers, washed, sliced on the diagonal on one side (not all the way through), then the other to make a ‘slinky’
½ bunch fresh coriander, stems and leaves sliced into 0.3cm pieces
3 large garlic cloves, grated
2 large garlic cloves, finely chopped
1–inch piece fresh root ginger, grated
2–inch piece fresh root ginger, peeled and finely chopped
4 small handfuls Vietnamese mint, sliced
40g/1½ oz dried wood ear mushrooms, soaked in hot water for 20 minutes
2 spring onions, finely chopped
3 large spring onions or Chinese leeks, sliced on the diagonal
4 spring onions, topped, tailed and sliced to 1cm rings
8 tbsp sweet chilli sauce
1 tbsp roasted unsalted peanut butter
plain rice
1 tbsp Yunnan peppercorns or Sichuan peppercorns
1 tbsp garlic black bean sauce or crushed fermented black beans rinsed in water
1 tsp caster sugar
pinch caster sugar
1 tbsp fennel seeds
1 tbsp yellow bean sauce or brown miso paste
2 tbsp rapeseed oil
5–6 tbsp rapeseed oil
3 tbsp rice vinegar
1 tbsp Shaoxing rice wine
½ tsp sea salt
2 tbsp toasted sesame oil
4 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp light soy sauce
3 star anise
2 tbsp mirin
480g/1lb pork belly slices, skin on ideally
1 x 500g/1lb 2oz whole sea bass, cleaned, head on