Jade Cloud Emperor's Feast: Tea-Smoked Pork Belly with Braised Abalone and Chrysanthemum Essence

Prepare the Pork Belly: Score the skin of the pork belly in a crosshatch pattern. Bring a large pot of water to a rolling boil, add the pork belly, and blanch for 10 minutes to remove impurities. Drain and pat dry thoroughly.

Sear the Pork Belly: Heat a dry wok or heavy-bottomed pan over medium-high heat. Place the pork belly skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy, rendering some fat. Remove from heat and cut the pork belly into 6 large, equal-sized pieces.

Braise the Pork Belly: In a large pot or Dutch oven, combine 100 ml Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon stick, bay leaves, 50g sliced ginger, and the white parts of the scallions. Add 750 ml water and bring to a simmer. Carefully add the seared pork belly pieces. Ensure the liquid mostly covers the pork. If not, add a little more water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 90 minutes, or until the pork belly is fork-tender. Remove the pork belly from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve.

Set up for Tea Smoking: Line a large wok or deep pot with a double layer of aluminum foil. In the center of the foil, combine the Oolong tea leaves, uncooked rice, brown sugar, and dried orange peel. Place a wire rack over the tea mixture, ensuring it does not touch the mixture directly. Place the cooled, braised pork belly pieces on the wire rack.

Tea Smoke the Pork Belly: Cover the wok tightly with a lid or another layer of aluminum foil, sealing the edges to prevent smoke from escaping. Place the wok over high heat for 5 minutes until smoke begins to form. Reduce the heat to medium-low and smoke for 15-20 minutes, allowing the pork belly to absorb the fragrant tea smoke. Turn off the heat and let it rest, still covered, for another 10 minutes. Carefully remove the pork belly.

Prepare the Abalone: Clean the fresh abalone by scrubbing the shells and removing any dark membranes. Gently separate the abalone meat from the shell. Trim and discard the mouthpart and any digestive organs. In a small saucepan, combine 500 ml chicken stock, 30 ml Shaoxing wine, oyster sauce, sesame oil, and 20g sliced ginger. Bring to a gentle simmer. Add the cleaned abalone and braise for 15-20 minutes, or until tender but still firm. Remove the abalone and slice thinly. Reserve the braising liquid.

Prepare the Chrysanthemum Essence Broth: In a separate saucepan, combine 750 ml high-quality chicken stock with the dried chrysanthemum flowers and green parts of the scallions. Bring to a gentle simmer and let infuse for 10 minutes. Strain the broth through a fine-mesh sieve, discarding the solids. Season the chrysanthemum broth with salt and white pepper to taste.

Assemble and Serve: Reheat the tea-smoked pork belly gently in the reserved braising liquid (from step 3) if needed, just to warm through. Arrange the blanched bok choy or choy sum on serving plates. Place a piece of tea-smoked pork belly and several slices of braised abalone on each plate. Ladle the warm chrysanthemum essence broth generously around the ingredients. Garnish with edible gold leaf or fresh chrysanthemum petals, if desired, for an imperial presentation. Serve immediately.