pork belly (5 layer is best. 3 fat 2 meat) cut into 3/4-inch thick pieces • white wine/shaoxing wine/sherry • light soy sauce • dark soy sauce • water/top up as needed • Spring onions • Garlic minced • good slices of pealed ginger root • star anise • rock of sugar/handful of brown sugar
chicken legs • very large kabanos sausage • bell pepper • small onions • sticks of celery • chicken stock • salt • black pepper • garlic powder • onion powder • cayenne • paprika •
Miracle Wipe/Mayonnaise • Tarragon Vinegar (I have a recipe how to make it if you don't want to buy it) • Sugar • Salad Oil • salt to taste • cabbage, cored and chopped not shredded • carrots, shredded - optional • shredded onion - optional
butter (not margarine!!) • seasoned breading flour (if you have any left over from breading your chicken use that) • All the fried chicken cracklings strained from the fryer • from the poached chicken water/stock • Milk
Cajun Seasoning (Schwartz if you can find it or one that uses Cumin) • Ground Tellicherry Pepper. Any Black Pepper will do I just like Tellicherry. • Cayenne Pepper. Add more or less for desired spiciness. • Ground White Pepper • Paprika • Ginger Powder • Garlic Powder • Onion Salt • Celery Salt • Ground Oregano • Dried Majoram • Ground Sage •
Cajun Seasoning (Schwartz if you can find it or one that uses Cumin) • Ground Tellicherry Pepper. Any Black Pepper will do I just like Tellicherry. • Cayenne Pepper. Add more or less for desired spiciness. • Ground White Pepper • Paprika • Ginger Powder • Garlic Powder • Onion Salt • Celery Salt • Ground Oregano • Dried Majoram • Ground Sage •
