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Honoring a milestone in the food industry, these two beloved creations embody a wonderful blend of tradition and newness. As cooler seasons approaches, rich flavors like those in lu rou fan become particularly satisfying. At the same time, fried daikon cubes offer a textured and unexpectedly addictive snack that started as a serendipitous kitchen accident.

Taiwanese Braised Pork (Serves 4)

This classic dish involves a two-step technique to achieve soft meat that soaks up deep seasonings.

Prep Time: 15 minutes
Cooling Time: 4+ hours
Cook Time: 3 hrs

For the Poached Pork

• ½ kilogram pork side
• 2 teaspoons rice wine
• small piece fresh ginger, flattened
• half a garlic clove, crushed

Braising Ingredients

• ¼ tbsp rapeseed oil
• diced shallot
• 3 teaspoons seasoning sauce
• 1 dried red chilli
• anise spice
• 1½ tsp cooking wine
• ¾ tsp seasoning mirin
• peeled garlic, crushed
• diced apple, cored
• ½ inch ginger root, crushed
• green onion, cut lengthways
• ¼ tbsp vinegar
• cinnamon
• 1.25ml soy glaze
• Plain rice, as an accompaniment

Start by cooking the pork. Add the pork belly in a deep pan filled with cool water, let it simmer, and boil for 5 min. Remove the pork and dispose of the water.

Place the pork skin downward in a new pan, include enough liquid to submerge, then add the michiu, ginger, and crushed garlic. Heat until boiling, then turn down the heat and poach for about 20 minutes, until the pork is firm and the skin looks glassy. Remove the heat and let the pork cool in its cooking water for 4+ hours, preferably for 8–12 hours, wrapped and refrigerated.

When ready, take out the pork from the broth and slice it into chunks, with the skin on. Strain the liquid and set aside it.

To braise, heat the oil in a pan with a cover over medium flame. Stir in the chopped shallot and pork pieces and sauté slowly, mixing often, for about 10 minutes, until the shallot becomes tender. Add 125ml of the reserved broth and each of the remaining flavorings except the soy glaze. Heat until boiling, then turn down the heat to a low flame, put the lid on, and cook slowly for 2 hrs, adding more with broth if needed.

Take off the lid, add the dark soy sauce, turn up the heat to medium-high, and cook for another 20 minutes, until the sauce reduces and turns glossy.

Enjoy over steamed rice – the savory sauce coats the rice perfectly. The secret is to not let overcooking the fat overly, so the pork softens in the mouth while maintaining its form.

Crispy Daikon Bites

It's best to start these a day ahead.

Prep Time: 5 minutes
Freezing Time: All night
Cook Time: 40 minutes
Makes: 10 to 12 pieces

• 850g Asian radish, peeled and grated
• 90g all-purpose flour, plus ¾ cup extra for dusting
• 1⅓ tsp seasoning salt
• 2 eggs, beaten
• 200g Japanese breadcrumbs
• 16 fl oz neutral oil, for deep-frying

The day before, put the shredded radish in a large pan over moderate heat and cook for about 15 minutes, until much of the liquid is reduced. Pour in up to ⅓ cup water to achieve a balanced mixture, reduce the heat to low, then add the 90g flour and the salt until fully incorporated.

Line a small baking tin with clingfilm, then press in the daikon mixture so it's an uniform 2½cm deep. Put the tin in a steamer, and steam over medium heat for 30 minutes (monitor the water level to ensure it doesn't boil dry). Remove the tin, set aside to cool completely, then wrap tightly and freeze overnight.

The next day, retrieve the daikon tin from the freezer and let it sit at counter temperature for a short time, just until pliable enough to cut. Unwrap, lift out the brick of daikon and cut it into 1 inch pieces – these are your tots.

Arrange a coating setup with the remaining ¾ cup flour, beaten eggs, and panko breadcrumbs in separate bowls. Coat each tot initially in flour, immerse it in the egg (employing one hand), then into the panko (with the other hand; this keeps the crumbs from clumping).

Heat the oil – enough to immerse the tots – in a large pan to 320F (or until a cube of ginger sizzles and browns in 20 seconds). Cook the tots in several rounds for 2 min each, rotating them lightly for uniform browning, then remove and drain on kitchen tissue to cool completely.

Increase the heat a little and bring the oil to high heat (or until a cube of ginger bubbles and browns in 10 sec). Cook the tots a once more, in batches, this time for 60 seconds in total, until golden and crisp – the double fry gives a light shell and a gooey inside. Remove thoroughly and serve immediately with your chosen sauce; tasty options include chilli sauce or seasoned oil.