• 200 g 7 oz) glass noodles (mung bean noodles)
• 8 large raw peeled prawns
• 1 tbsp sesame oil
• 2 onions, sliced in half moons
• 5 cm 2 inch) ginger, julienned
• 8 slices pork belly
• 100 g (3½ oz) Chinese celery with leaves or regular celery, chopped

Peppercorn Paste

• 3 garlic cloves
• 1 tsp black peppercorns
• 5 coriander (cilantro) roots or 1 tbsp chopped stems

Oyster Soy Sauce

• 3 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 2 tbsp fish sauce
• 100 ml (3½ fl oz) stock

• coriander (cilantro) leaves and chopped green spring onions (scallions), to serve

Soak the glass noodles in warm water for 10 minutes and then drain.

Use a sharp knife to slice down the back of each prawn and rinse out the vein.

To make the peppercorn paste, in a mortar and pestle pound the garlic, pepper and coriander root together.

In a large clay hot pot or heavy large saucepan with a fitted lid, heat the oil. Sauté the peppercorn paste, onion and ginger over medium heat for 5–7 minutes until soft. Chop the pork into 5 cm (2 inch) pieces and toss with the flavourings in the pot. Arrange the pork in the bottom in a single layer. Top with the noodles and celery. Lay the prawns on top of this and pour the oyster soy sauce ingredients over.

Place the lid on and cook over medium heat for 10–12 minutes. You can also bake in a preheated 200°C (400°F) or 180°C (350°F) fan forced oven for the same amount of time.

Serve immediately with fresh coriander and green spring onion sprinkled over.