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Celebrating a decade in the culinary scene, these two iconic dishes embody a perfect blend of heritage and innovation. As fall sets in, hearty aromas like those in lu rou fan become especially appealing. At the same time, radish bites offer a crunchy and pleasantly enjoyable side dish that started as a serendipitous kitchen discovery.

Taiwanese Braised Pork (Feeds 4)

This classic preparation involves a two-step cooking process to ensure tender meat that takes in rich seasonings.

Prep Time: ¼ hour
Cooling Time: At least 4 hours
Cook Time: 180 minutes

Pork Preparation

• 17.6 oz streaky pork
• 0.3 fl oz rice wine
• ¾ inch ginger root, lightly crushed
• half a garlic clove, minced

For the Braise

• ¼ tbsp rapeseed oil
• ¼ shallot
• 15ml seasoning sauce
• red pepper
• anise spice
• ½ tbsp rice wine
• ¼ tbsp mirin
• 1 garlic clove, smashed
• apple wedge, prepared
• ½ inch ginger, crushed
• green onion, split
• 3.75ml vinegar
• cinnamon
• pinch dark soy sauce
• Cooked rice, to serve

To begin cooking the pork. Put the meat in a deep pan filled with cold water, let it simmer, and simmer for 5 min. Lift out the pork and discard the water.

Put the pork skin downward in a fresh pot, add enough cold water to submerge, then add the cooking wine, ginger piece, and crushed garlic. Let it simmer, then reduce the heat and poach for roughly 20 minutes, until the pork is opaque and the skin looks clear. Turn off the heat and let the pork chill in its broth for 4+ hours, preferably through the night, sealed and refrigerated.

After resting, take out the pork from the liquid and dice it into pieces, skin and all. Drain the poaching liquor and set aside it.

To braise, add the oil in a pan with a cover over moderate heat. Stir in the shallot pieces and cubed pork and sauté gently, mixing frequently, for 10 min, until the shallot softens. Include 125ml of the set-aside broth and each of the additional braise ingredients except the dark soy sauce. Heat until boiling, then turn down the heat to a gentle boil, cover, and braise for two hours, topping up with poaching liquid if needed.

Lift off the lid, stir in the dark soy sauce, turn up the heat to moderate, and cook for an additional 20 minutes, until the sauce reduces and turns glossy.

Enjoy over plain rice – the rich sauce blankets the grains beautifully. The secret is to avoid rendering the fat too much, so the pork softens in the mouth while holding its texture.

Fried Radish Cubes

You will need start these the day before.

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

• large daikon, prepared and shredded
• ⅔ cup plain flour, plus about 100g extra for dusting
• 6.5ml seasoning salt
• beaten eggs, whisked
• 7 oz crispy crumbs
• About 500ml vegetable oil, for frying

In advance, put the grated daikon in a spacious dry frying pan over medium flame and cook for roughly 15 minutes, until much of the water is reduced. Pour in up to ⅓ cup cold water to achieve a one-part-liquid-to-three-parts-daikon, reduce the heat to simmer, then stir in the first portion of flour and the salt until well combined.

Line a small baking tin with parchment, then spread in the daikon mixture so it's an consistent 2.5 cm deep. Set the tin in a steamer, and steam over medium flame for 30 min (check the water level to prevent boil dry). Remove the tin, let cool completely, then wrap tightly and place in the freezer for 8–12 hours.

The next day, retrieve the daikon tin from the freezer and let it sit at counter temperature for 10 min, just until pliable enough to cut. Remove the covering, lift out the slab of daikon and cut it into 1 inch cubes – these are your cubes.

Set up a dipping area with the additional 100g flour, whisked eggs, and Japanese crumbs in individual bowls. Dredge each tot to start in flour, dip it in the egg (employing one hand), then into the panko (with the other hand; this keeps the crumbs from sticking).

Heat the oil – enough to submerge the tots – in a deep pan to moderate heat (or until a cube of ginger fries and colors in 20 seconds). Fry the tots in small groups for 2 min each, rotating them gently for uniform browning, then lift out and place on absorbent paper to cool completely.

Raise the heat somewhat and bring the oil to 375F (or until a cube of ginger fries and darkens in about 10 seconds). Deep-fry the tots a second time, in rounds, this time for 60 seconds in total, until crispy and crisp – the second frying gives a airy crust and a soft center. Remove well and serve hot with your favorite condiment; great options include hot sauce or spicy oil.