Pork neck braised with garlic and chilli

1. Heat a wok until smoking. Set aside three tablespoons of peanut oil for stir-frying, then add the remaining oil to the wok. When smoking hot, deep-fry the pork pieces until golden brown, about one to two minutes per batch, then set aside. Drain the oil, strain and reserve for future use.

2. Reheat wok over medium heat and add the three tablespoons of peanut oil. Throw in the chillies and cook until they start to colour. Add the garlic, ginger and cassia bark quills, cooking until fragrant (about one minute). Add the chilli bean paste and continue to fry until well incorporated (about 30 seconds).

3. Add the fried pork, stock, shaoxing, soy sauce and season to taste with salt. Bring to the boil, reduce the heat and simmer gently, uncovered, for about 20 minutes, stirring occasionally. The sauce will need to be reduced, so remove the pork, return the wok to high heat and cook for five to 10 minutes, until it has thickened.

4. Pour the sauce over the pork and sprinkle with spring onion. Serve with steamed greens and rice.