- Take Linley Valley Pork Hock.
- Prepare liquid by pickling bay leaf, cinnamon stick and star anise
- Boil for 2 hours to enable flavour to release.
- Add salt, sugar, fish sauce and Chinese wine.
- Only then soak pork in liquid. Leave in refrigerator overnight.
- Drizzle on top Jellyfish, mixed in sesame oil, chilli paste, sugar and salt.
