Step 1

For the red roasted pork belly, combine salt, star anise, peppercorns, sliced ginger, shallot, whole garlic, rice wine and 2.5L water in a large saucepan and bring to the boil. Reduce to a simmer and cook for 15 minutes for flavour to develop. Transfer to a deep heatproof roasting dish and stand to completely cool. Add pork, allowing only the flesh, not the skin, to submerge in the salt mixture, then pat skin dry with paper towel. Chill, uncovered, overnight.

Step 2

Meanwhile, for the chicken supreme broth, combine all ingredients in a large saucepan and bring to a very gentle simmer. Cook for 4 hours for flavour to develop. Strain through a fine sieve into a clean saucepan, discarding solids. Set aside and keep warm (broth can be stored, covered and chilled, for up to 3 days, or frozen for up to 3 months).

Step 3

The next day, preheat the oven to 250°C. Line a baking tray with baking paper and top with an ovenproof trivet or wire rack.

Step 4

For the pork glaze, combine vinegar, maltose syrup and sugar in a saucepan over high heat. Bring to the boil, reduce to a simmer and cook for 3 minutes or until reduced slightly.

Step 5

Combine extra salt, grated ginger and crushed garlic with five spice powder and white pepper in a bowl. Remove pork from brine and discard brine. Rub pork flesh with five spice mixture and place on prepared rack. Roast for 45 minutes or until skin is starting to crisp. Reduce oven to 180°C and roast for a further 45 minutes to cook through. Increase oven to 200°C. Brush pork skin with some glaze and roast, brushing with remaining glaze halfway, for a further 20 minutes or until skin is glazed.

Step 6

Meanwhile, cook noodles and dumplings according to packet instructions and divide among serving bowls. Add hot broth. Thinly slice pork and place on top. Scatter with shredded ginger, sliced shallot and coriander, and drizzle with chilli oil, if using, to serve.