Horse station pot (roast pork belly and tofu claypot)

Cut the roast pork belly into chunks about an inch by an inch and a half.

Halve the block of tofu vertically, then slice into eight pieces in all.

Slice 40 g of Chinese chives, discarding the fibrous ends; separate the whites of the green garlic from the greens.

Heat a small claypot until a hand can feel some heat, add a tablespoon of peanut oil and fry the green garlic whites over a medium flame about 45 seconds until fragrant.

Add the roast pork and fry about two minutes, until its fat begins to render.

Swirl in a tablespoon of Shaoxing wine, mix, then add all the shrimp paste and mix.

Add a touch of water and another small swirl of wine, then the tofu.

Pour in half a cup of water, cover and simmer over medium-low about 15 minutes.

Add the green garlic greens, cover and cook 2 more minutes to soften.

Taste for salinity, then season with a teaspoon of sugar.

Add the Chinese chives and about a teaspoon of peanut oil, cover, turn off the heat and serve.