pork belly:
800g of pork belly
2 onions, quartered
2 lemons, juice and peel (with white pith removed)
4 garlic cloves, minced
hot pepper sauce, to taste
100g of coarse sea salt
pinch of pepper
classic dashi:
10g of bonito flakes, (katsuobushi)
kombu, a sheet around the size of a postcard
1L water, filtered if possible
pumpkin mash:
900g of pumpkin, skin-on (or use sweet potato)
1 tbsp of butter
100ml of milk
pinch of nutmeg
pinch of salt and pepper
for the gravy:
2 tbsp of honey
1 tsp seven spice
1 knob of ginger, thumb-sized, finely minced
1 tsp black sesame seeds
1 dried chilli, medium
1 tbsp of ponzu
1 tbsp of sesame oil
pinch of salt
to serve:
black sesame seeds
spring onions, julienned
1 red chilli, finely sliced




