• 1.5 kg pork belly, butterflied
• 350g chicken liver, finely chopped
• 4 sage leaves
• 2 Chinese duck liver sausage (膶腸), steamed
• 150g roasted chestnut
• 150g wood ear fungus
• 120g maitake mushrooms

• 30ml whisky, to deglaze
• 2 onions, diced
• 50ml vin jaune, or Chinese Shaoxing wine
• 3 heaped tablespoons Pommery mustard
• 50ml sherry vinegar
• salt to taste

Steps:

1. The night before serving, use an ice pick or skewers and poke holes on the skin side of the pork belly; then allow to chill uncovered in the fridge overnight to draw out moisture
2. Remove the pork belly from the fridge the following day to return to room temperature; preheat the oven to 200°C
3. Make the “BZF” stuffing:
   • Make caramelised onions by sautéing diced onions in a small amount of vegetable oil over medium heat, stirring constantly; once the water evaporates the onions will begin to brown; continue for 15-20 minutes until the onions are fully caramelised and sweet; set aside
   • Finely dice the maitake mushrooms, then rough chop the wood ear fungus (this will add texture); in a skillet with vegetable oil over medium-high heat sauté the maitake and wood ear for 5 minutes until fragrant, then deglaze with whisky; set aside
   • Roughly chop the roast chestnuts, then toast on a dry skillet over medium heat until dry and crunchy; incorporate into mushroom mixture
   • Steam the Chinese sausage until the skin can be easily removed by hand; use a fork to roughly mash up the Chinese sausage filling; set aside
   • In a large skillet with vegetable oil over medium-high heat add sage leaves for 1 minute until crisped up, then add the chicken liver and sauté for 5 minutes until fully changed from red to brown-grey, stirring constantly; deglaze with vin jaune or Chinese wine
   • Add the caramelised onions, Chinese sausage, chestnut & mushroom mixture to the chicken livers and continue to sauté for a further 5 minutes; deglaze with sherry vinegar then mix in the Pommery mustard; add salt to taste; set aside on a flat tray and allow to cool
4. Brush white vinegar on the pork belly skin and allow to “bleach” for 30 minutes, then use a paper towel to dab dry; pack the “BZF” stuffing on the meat side of the pork belly and roll it up, using butcher’s twine to secure the shape once rolled
5. Elevate the porchetta on a baking tray with a slotted rack and roast in the oven at 200°C for 1 hour
6. Brush some oil from the baking tray back on the porchetta skin and cut off the butcher’s twine then further roast at max oven temperature (around 250-260°C) for 15 minutes or until the skin puffs and crackles, flipping the tray mid-way; allow to rest for a minimum of 10 minutes then serve

• 205g 70% dark chocolate
• 27g butter
• 130g dark brown sugar
• 26g corn starch
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• ⅓ tablespoon ground nutmeg

• 2.5g baking powder
• 1g salt
• 2 whole eggs
• 35g roasted walnuts, roughly chopped
• 50g ginger candy
• 70g white chocolate

Steps:

1. Over a bain-marie (a bowl placed over a pot of gently simmering water), melt 205g of dark chocolate and butter, stirring until well-combined and shiny; set aside
2. Sift dark brown sugar, corn starch, baking powder, spices and salt into a bowl and whisk gently to incorporate
3. In a stand mixer or by hand, whisk eggs into the dry ingredients one by one, whisking vigorously between additions; the mixture should feel silky and not gritty when rubbed between your fingertips
4. Gently pour in the melted butter and chocolate mixture and whisk until homogenous
5. Roughly chop 70g white chocolate, ginger candy and walnuts and gently fold into the batter; cover mixture with cling-wrap and chill in the fridge overnight
6. To portion, use a spoon to scoop out 45g of chilled cookie dough, roll it into a ball over the palm of your hand and place onto a tray lined with baking paper (each tray should have around 8 cookie balls)
7. Using the palm of your hand, gently press down on each cookie ball to flatten the surface slightly, and add a small pinch of salt over the top of each cookie
8. Place into an oven at 170°C (ideally near the top) for 5 minutes, flip the tray for even heating, then turn up the oven to 180°C to bake for another 5 minutes
9. The cookie should still look slightly undercooked when taken out of the oven, allow to cool until the top becomes crispy and the cookie no longer sticks to the baking paper; serve warm