Red-Cooked Pork: Cut pork belly slices into 3-4cm chunks and blanch in boiling water for a couple of minutes,
to remove any excess fat. Drain, dry and then brown quickly in a very small amount of oil. Transfer to a casserole dish.
Chop a 3-4cm chunk of peeled ginger and a couple of cloves of garlic and fry briefly in the pan, then add a couple
of Tbs soy sauce, a couple of Tbs dry sherry and a Tbs sugar , together with a cup of water and a couple of spring onions.
Bring this to a boil and pour over the pork belly, cover the casserole and bake in a 170°C oven for about 90 minutes.
Uncover for the last 30 minutes and baste the pork from time to time, to reduce the sauce. When ready to serve,
remove the cooked spring onions, and sprinkle over some fresh chopped spring onions.
Egg Fried Rice: Cook long-grain white rice, cool and set aside. Sauté a chopped onion and some sliced mushrooms,
together with some chopped ginger, until the mushrooms have started to brown a little. Push to one side of the pan,
then add a couple of beaten eggs to the other side and scramble these, stirring to break into chunks, then mix in with
the onions and mushrooms. Defrost a handful of frozen peas by putting into a seive and running hot water over them, then add
these to the pan. Cook for a minute or so, then add the cooked rice and a finely chopped red (deseeded) chilli, stirring
everything gently together to reheat the rice and peas. Season with a little salt and pepper and serve along with the pork.