Step 1

For XO sauce, combine dried seafood with Shaoxing in a bowl and leave in the fridge overnight to soak. Drain, reserving liquid. Blend scallops and shrimp in a food processor to fine shreds and transfer to a saucepan. Process shallot, chilli, garlic and ginger until finely chopped, then transfer to the same saucepan. Add sugar, oil, guanciale and reserved Shaoxing. Cook over very low heat, stirring occasionally, until liquid evaporates and a dark, rich and oily sauce forms (2-2½ hours).

Step 2

Preheat a woodfired barbecue until it burns down to hot, white-ashed coals. Halve cabbage through the core, brush with oil and place, cut-side down, in a hot cast-iron pan placed directly on coals. Cook until charred on cut sides and tender when pierced with a knife (25-40 minutes). Cover with XO sauce and serve.