2 garlic cloves, finely grated
1 garlic clove, finely sliced
thumb-sized piece fresh root ginger, peeled and finely grated
groundnut oil, for frying
3 spring onions, sliced at an angle (including green parts)
4 tbsp hoisin sauce
120g/4oz rice
300g/10½oz chilled cooked rice
1 tsp Sichuan peppercorns
¾ tsp Sichuan peppercorns
1 tsp grated palm sugar or caster sugar
1 tsp Chinese five-spice powder
½ tsp salt
flaked sea salt, to taste
1 tbsp sesame oil
1 tsp sesame oil
2 tbsp soy sauce (optional)
soy sauce, for finishing
1 star anise
freshly ground white pepper
2 large free-range eggs
100g/3½oz cooked five-spice belly pork, cut in to 1cm/½in cubes (see above)
500g/1lb 2oz pork belly, skin scored
60g/2¼oz cooked small peeled prawns, if using frozen defrost and drain well