Method

Pulled pork

1. Liberally marinate the pork with salt and five spice

2. Place the pork belly into a large oven proof dish with the

carrots, leeks, onion, celery, garlic and beef stock

3. Cover with tinfoil and cook at 145 degrees for 3 hours,or until soft

4. Remove foil and cook for a further 30 min

5. Take out of the over and allow to cool

6. Once cool strip the meat up into small pieces

7. Mix in the chopped spring onions

8. Reseason with five spice and salt

9.  Roll  the mixture into small balls and chill ready for wrapping

in the wonton pastry

Prune puree

1. In a saucepan place the prunes and teabags

2. Fill the saucepan with water to cover

3. Bring up to a simmer on low heat and cook until prunes are soft

4. Top up the water if neccesary

5. Romve from heat, remove teabags and puree in a blender

6. Pass through a chinois

Wontons

1. Place a sheet of wonton pastry on the  table and brush

with egg wash

2. Place the rolled pork in the middle

3. Fold as you would a tortelini, trying to ensure that you do

not trap any air inside