Method

1. Put the spring onions in the bottom of a wok to create a 'bed' for the pork belly to rest on. Add the ginger, then place the pork belly on top. Turn the heat up to high, then pour over the Shaoxing rice wine and soy sauce, then add the sugar and red rice. Cover with a lid and leave to braise for 30 minutes.

2. Remove the pork from the wok, reserving the cooking liquid, then place between two thick plates and place a weight on top. Leave overnight in the fridge.

3. Place the dried bamboo shoots into a bowl of water and leave to soak overnight. When soft and pliable, thinly slice and place into the wok with the reserved cooking liquor. Bring to a boil, then reduce the heat and simmer for one hour (top up the cooking liquid with chicken stock or water if needed).

4. Remove the pork belly from the fridge, then using a sharp knife, start slicing the pork from one end to the other until you nearly reach the other end. Turn the pork belly onto the side and continue to slice the pork, this time down the other end so you achieve one continuous slice of pork. Repeat all around the pork until you have one long slice of pork.

5. Roll the pork slice back into a rectangle shape, then slowly press the pork into a pyramid-shaped mould, layer by layer until the centre of the pork belly is in the deepest part of the mould. Fill with the bamboo shoots, packing them in tightly, cover with the mould lid and steam over a low heat for two hours.

6. Blanch the pak choi in a mixture of water, soy sauce, Shaoxing wine and sugar. Arrange the pak choi in a circle on a serving plate.

7. To serve, carefully turn the dongbo pork out on top of the bed of pak choi.