1. Preheat the oven to 275 F.
2. In an oven proof dutch oven combine the soy sauce, hoisin, blackbean chili sauce, salt, pepper, sugar and ginger.  Stir well.
3. Add the pork and turn a few times so that all the sides are coated in the sauce.
4. Cover with aluminum foil, and then cover with a lid and place in the oven.
5. Cook 5 hours.
6. Serve with cooked white rice.

1. Combine the soy sauce, sherry, mustard, ginger, garlic and pepper.  Mix well and pour over the chicken.
2. Marinate the chicken in the fridge overnight.
3. Preheat the oven to 350 F.
4. Drain the chicken and discard the marinade.
5. Place the chicken skin side up in a baking dish and bake 1 hour or until cooked.

1. Combine the scotchy, soy sauce, sesame oil, sugar, garlic, and ginger and then mix well.
2. Pour over 2 steaks and chill 4 to 8 hours.
3. Season with salt and pepper.
4. Pan fry in olive oil 4 minutes each side.
5. Let rest 5 minutes.
6. Serve.

1. Heat the oil in a medium saucepan.  Saute the shallot, and garlic for 1 minute and then add the banana pepper, ginger, curry powder, and cinnamon.  Saute 2 minutes.
2. Add the 5 spice, plums, persimmons, honey, soy sauce, lime, and brown sugar.  Cook on low for 30 minutes.
3. Puree in the food processor.  Set aside.  Reserve 1/2 cup of the sauce.
4. Heat a large skillet on high heat.  Score the duck skin in a diamond pattern.
5. Season the duck well with salt and pepper on both sides. 
6. Lay the duck, skin side down in the hot skillet.  Cook 5 minutes on the first side until the fat is nice and crispy.  Flip and baste with the reserved 1/2 cup of sauce.  Cook about 2 to 5 minutes more, being careful to leave the duck medium rare.
7. Serve with the remaining sauce.

1. Saute the onion in the olive oil until tender.
2. Stir in the remaining ingredients, except for the eggs.
3. Cook on medium heat 20 minutes.  Add the eggs, cook 10 minutes.  Let sit covered 1/2 hour.
4. Serve.

1. Combine the soy sauce, garlic, ginger, sesame oil, sugar, pepper, and scallions in a ziploc bag.  Add the steaks and then chill 24 hours.
2. Puree the thyme with the lemon juice, butter, and a sprinkling of maldon salt.  Wrap in waxed paper and chill.
3. Heat a heavy skillet on very hot.  Cook the steak for 5 minutes on each side.
4. Serve with the thyme butter.

1. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed chili flakes in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
2. Preheat oven to 400°F. Transfer the chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
3. Meanwhile, combine vinegar, honey, water, sambal oelek, remaining 1/2 tablespoon garlic  in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
4. Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Serve.

Put the ribs in a large plastic bag with the remaining ingredients.  Marinate overnight.

Preheat oven to 400 F.  Bring ribs to room temperatue and then roast all the bags contents for 1 hour in a pan, turning half way through to brown both sides.

Serve.

1. Preheat the oven to 325°F.
2. In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
3. Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 – 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
4. And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.