Serves: 4-6Wellington chef Martin Bosley's Hot Pot Congee with Spiced Pork Belly, Oysters & Miso Butter

Chinese five-spice powder
2 teaspoons Sichuan peppercorns
6 star anise
1/2 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon fennel seeds

In a dry frying pan, toast the peppercorns for 3 minutes or until fragrant.Add the star anise and toss gently to warm then transfer to a spiceblender. Grind until smooth then sieve into a bowl. Stir in the cloves,cinnamon and fennel seeds. Return the mixture to the spice mill andgrind again until smooth. Store in an airtight container.

Spice rub
3 cloves garlic
1 teaspoon black peppercorns
1 tablespoon sea salt
2 teaspoons Chinese five-spice powder

Peel the garlic then pound it together with the peppercorns, salt andfive-spice powder in a pestle and mortar until dark and mysterious.

Pork belly
500g pork belly, bones left in

Dry-skinned pork cooks crisper than wet so use some absorbent kitchenpaper to wipe any moisture from the skin of the pork. Use a craft knife to then score the skin – this will help the crackling to crisp nicely and make carving somewhat easier. Lay the pork, skin-side down, in a stainless steel or glass dish then rub thespice mixture into the flesh. Cover and refrigerate for a minimum of 4 hours. Preheat the oven to 220°C. Place the pork, skin-side up, in a deeproasting dish. Cook for 30 minutes then reduce the heat to 180°C and continue roasting for a further hour. Check the meat with a knife and look at the juices that emerge – they should be clear with just a touch of pink. If they are not, then let the meat roast a little longer. Fat not as crisp as it should be? Move the meat to the top shelf of the oven for afurther 15 minutes. Remove the pork from the roasting tin, place in a suitable dish and rest for 10 minutes.

Su-miso base
50ml sake
50ml mirin
150g blond miso paste
75g sugar

In a small saucepan, simmer the sake and mirin for 3 minutes. Add the miso paste and stir until smooth then add the sugar. Cook until dissolved, taking care not to caramelise the sugar. Remove from the heat, strain and refrigerate.

Su-miso sauce
1 teaspoon mustard powder
25ml rice wine vinegar
75g Su-miso base
100g unsalted butter, cubed

Combine the first 3 ingredients in a small saucepan over low heat. Whisk in the butter until melted and combine. Keep warm.

Congee
1/2 cup short grain rice
1 litre chicken stock or water
2 teaspoons chopped garlic
2 teaspoons chopped ginger
4 teaspoons soy sauce
3 tablespoons fish sauce
400g spiced pork belly
12 shucked oysters and their juice
1 spring onion, finely sliced diagonally

Cook the rice in the stock or water for 2 hours until the rice collapses and becomes creamy and of a similar texture to porridge. Add the garlic, ginger, soy sauce and fish sauce and mix to combine. While the pork is still warm, cut into 2cm cubes and add to the rice along with the oysters and oyster juice. Cook until the oysters have slightly tightened and are warmed through. Pour the congee into serving bowls and garnish with the spring onions and miso butter.

Watch Martin Bosley create this dish for our Masterclass series.