Hotpot of Braised Boneless Duck and Roasted Pork Belly

If you’re not sure what to cook on a cold winter’s night, try this. This recipe combines the fatty luxury of roasted pork belly with boneless duck wrapped up in neat little rolls and served in a stock that is seasoned with ginger, star anise, soy sauce and Chinese cooking wine. It’s just like a Beijing hotpot dinner, but better. Serve it in a steamboat, with a few side dishes, and you’ve got the makings of a simple but soulful meal.