Shanghai Suckling Pig

Blanch the suckling pork racks in boiling water for 30 seconds, leave to cool down and cover the rib bones in aluminium foil and set aside.

Take a wooden spoon handle, gently create a cavity between the loin and the pork skin, be careful not to separate the skin and the loin.

Fill the cavity with the pork farce, brush the skin with the marinade and steam at 68u00b0C for 1 hour, Remove and place in a cool-dry place for 3 hours

Steam the dumplings for 10 min

Crisp up the suckling pork skin by spooning hot oil(200deg) over till crisp and bake at a 160 deg for 4 min.

Place the marinated scallops on the plate and spoon the xo on top

Place the dumpling on the xo sauce

Slice the pork and arrange on the plate with the apple puree, beetroot reduction and ginger foam.

Serve with quinoa, and seasonal vegetables.