Rad na (rice noodles in pork gravy)

Trim chunks of fat from the pork butt if desired and slice it thinly.

Marinate the pork with oyster sauce, soy sauce, sesame oil, sugar and white pepper, then mix in tapioca starch and one egg white to velvet it.

If the rice noodles are cold and stuck together, break them into small chunks, microwave a minute, separate further and microwave again until hot and soft enough to peel apart; never peel them cold.

Optionally drizzle a little dark soy sauce over the noodles for colour.

Heat a wok or non-stick pan very hot, add a little oil, then the noodles; leave them untouched to char a little, flip and toast the other side, and take them off before they get too clumpy. Set aside.

In the same wok, saute garlic with the tau chiew until the garlic starts to turn golden, then deglaze with pork stock.

Season with soy sauce, golden mountain seasoning, sugar, white pepper and a little sesame oil, and bring to a boil. Meanwhile dissolve tapioca starch in just enough water.

With the sauce fully boiling, add the pork and quickly spread it out; the boil sets the velveting around the pork, while a cooler liquid would wash it off.

On high heat, stir in the Chinese broccoli. Stir the slurry, add about half once the sauce bubbles, and wait for it to boil again before adding more; keep it just thick enough to coat the noodles.

Taste and add more salt or soy sauce if needed.

For the chili vinegar, slice hot chilies into white vinegar and let it sit at least 15 minutes; it keeps in the fridge.

Pour the gravy over the noodles, top with a little chili vinegar, and optionally roasted chili flakes; mix before eating.