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Marking a ten years in the food scene, these two beloved recipes showcase a perfect mix of tradition and innovation. As fall approaches, hearty aromas like those in braised pork rice become particularly satisfying. At the same time, radish bites offer a textured and surprisingly moreish treat that was born from a serendipitous kitchen accident.

Savory Pork Belly Stew (Yields 4)

This classic recipe involves a two-step method to create soft meat that soaks up deep flavors.

Prep Time: ¼ hour
Cooling Time: 4+ hours
Cook Time: 3 hours

Poaching Ingredients

• 500g pork belly
• 10ml michiu
• 2cm ginger root, lightly crushed
• half a garlic clove, chopped

Stew Components

• small amount neutral oil
• small shallot
• 1 tbsp soy sauce
• red pepper
• anise spice
• 1½ tsp cooking wine
• ¼ tbsp sweet rice wine
• peeled garlic, smashed
• apple wedge, peeled
• small piece fresh ginger, crushed
• scallion piece, split
• ¼ tbsp rice vinegar
• spice stick
• 1.25ml dark soy sauce
• Cooked rice, for serving

To begin preparing the meat. Place the meat in a large pot filled with water, let it simmer, and simmer for a short time. Remove the pork and dispose of the water.

Return the pork skin side down in a clean pan, include enough water to cover, then add the rice wine, ginger piece, and garlic clove. Bring to a boil, then lower the heat and poach for roughly 20 minutes, until the pork is opaque and the skin looks clear. Remove the heat and let the pork chill in its broth for 4+ hours, preferably for 8–12 hours, covered and in the fridge.

Once cooled, take out the pork from the poaching liquor and slice it into cubes, with the skin on. Filter the broth and reserve it.

To braise, add the oil in a casserole with a lid over medium heat. Add the shallot pieces and cubed pork and cook carefully, stirring often, for roughly 10 minutes, until the shallot becomes tender. Add ½ cup of the set-aside poaching liquid and all the other flavorings except the dark soy sauce. Let it simmer, then lower the heat to a low flame, cover, and cook slowly for two hours, adding more with water if needed.

Lift off the lid, add the soy glaze, turn up the heat to medium, and cook for an additional 20 minutes, until the sauce reduces and turns glossy.

Plate over cooked rice – the fatty sauce blankets the rice ideally. The trick is to avoid melting the fat too much, so the pork melts in the mouth while keeping its shape.

Fried Radish Cubes

Plan to begin these in advance.

Prep Time: 5 min
Freezing Time: All night
Cook Time: ⅔ hour
Makes: 10–12

• large white radish, skinned and coarsely grated
• ⅔ cup all-purpose flour, plus about 100g extra for dusting
• 1⅓ tsp sea salt
• 2 eggs, whisked
• 7 oz panko breadcrumbs
• 2 cups frying oil, for frying

The day before, add the grated daikon in a spacious dry frying pan over medium flame and cook for about 15 minutes, until much of the moisture is reduced. Add up to 3.5 fl oz water to achieve a balanced mixture, lower the heat to simmer, then stir in the 90g flour and the salt until thoroughly mixed.

Line a small baking tin with plastic wrap, then spread in the daikon mixture so it's an even 2.5 cm deep. Set the tin in a steaming basket, and steam over medium flame for 30 min (check the water level to ensure it doesn't boil dry). Lift out the tin, let cool completely, then cover tightly and place in the freezer for 8–12 hours.

The next day, remove the daikon tin from the freezer and let it rest at ambient temperature for about 10 minutes, just until pliable enough to cut. Remove the covering, remove the brick of daikon and cut it into 2.5 cm pieces – these are your tots.

Set up a coating setup with the extra ¾ cup flour, egg mixture, and Japanese crumbs in different bowls. Dredge each tot first in flour, submerge it in the egg (switching one hand), then into the panko (with the other hand; this helps the crumbs from sticking).

Heat the oil – enough to submerge the tots – in a deep pan to moderate heat (or until a cube of ginger fries and browns in about 20 seconds). Cook the tots in several rounds for 120 seconds each, rotating them carefully for uniform browning, then remove and place on absorbent paper to cool completely.

Increase the heat a little and bring the oil to 375F (or until a cube of ginger bubbles and browns in 10 sec). Cook the tots a second time, in small groups, this time for 60 seconds in total, until crispy and crisp – the double fry creates a light coating and a tender center. Remove completely and serve warm with your chosen condiment; tasty options include chilli sauce or seasoned oil.