10 gmdried black cloud ear mushrooms, soaked in warm water for 5 minutes to rehydrate (see note)
To serve:steamed red rice (see note)
Siamese watercress and cucumber salad
1 tbsptahini or Chinese sesame paste
1 cmpiece of ginger, finely grated
1clove of garlic, finely chopped
1½ tbsplight soy sauce
1 tbsprice wine vinegar
1 tbspcaster sugar
1bunch of Siamese watercress (see note)
1telegraph cucumber, halved lengthways, seeds removed, then halved widthways and sliced lengthways
To serve:sesame seeds
Preheat oven to 150C. Bring a large saucepan of water to the boil, add pork and cook for 10 minutes. Drain. Heat oil in a casserole over high heat until smoking. Add pork and cook, turning, until light golden (3-5 minutes). Add ginger, cook for 1 minute, add 1.25 litres water, sugar, combined soy sauces, wine, star anise, cinnamon and mandarin peel and bake in oven, covered, until very tender (3 hours). Add combined mushrooms and cook until mushrooms are soft (10 minutes).
For Siamese watercress and cucumber salad, combine tahini, ginger, garlic, soy, vinegar and sugar in a small bowl. Combine watercress and cucumber in a serving bowl, drizzle over dressing, toss to combine, then scatter with sesame seeds. Serve tung po pork with steamed red rice and salad to the side.
Note Rock sugar, mushroom soy sauce, dried mandarin peel, dried black cloud ear mushrooms, red rice and Siamese watercress are all available from Chinese grocers.