The grand dame
Yellowfin tuna Niçoise Seared scallops with sesame pork, XO dressing and shiso Heritage beetroot salad with goat’s cheese and walnut granola
the pork belly over after 6 hours. Wipe the excess marinade off the pork and steam in a steamer for 1½ hours until tender. Remove from the steamer and place the pork on a board lined with baking paper. Cover the meat with another piece of paper and a...