DISH OF THE WEEK: Crackling pork shankDISH OF THE WEEK: Crackling pork shank

Executive chef Joel Reiss cures pork shanks in a solution of salt, sugar and Chinese five-spice powder for three days. He then confits it in pork fat for four hours, finishing it in a deep fryer to make it crunchy.

He finishes the shank with a pineapple glaze and serves it over fried basmati rice cooked with shrimp, cabbage, peas, carrots, onions, scallions, sesame seeds, soy sauce and lapchang sausage.