Erchen Chang’s recipes for Taiwanese braised pork belly and daikon tots

A rich and savoury meat main served over steamed rice, and a crunchy and satisfying side or snack

Our restaurant Bao turns 10 this year, and today’s two dishes capture what’s driven us from the start: heritage and innovation. As the season shifts towards autumn, we crave deeper, more grounding flavours, and lu rou fan is just that: rich, savoury and nostalgic. The daikon tots, meanwhile, are a happy kitchen accident from even before we even had a restaurant – they’re crunchy on the outside, soft within and oddly satisfying. Both dishes reflect what we have always been about: balancing the familiar and the unexpected. Honest, humble and a little indulgent, and perfect for that in-between time as summer fades.