Lyndey Milan's Crisp Cantonese pork and scallops with cauliflower purée

Method

1. To make cauliflower purée, combine cauliflower and milk in a saucepan with just enough water to cover. Bring to the boil and cook for 15 minutes or until the cauliflower is just tender. Drain well, reserving liquid. Process or blend cauliflower until smooth, thinning with reserved cooking liquid if desired. Stir in butter and season to taste.
2. For crisp skin garnish, slice reserved pork belly skin into long, thin strips. Place a small, heavy frying pan over medium heat, add sliced skin, skin-side down, cover with baking paper and weigh down with another pan. Cook until the fat has rendered and the skin is golden and crisp. Drain on absorbent paper and reserve.
3. Place the pork strips in a large cold frying pan. Turn the heat to medium and cook for about 5 minutes each side to allow the fat to render and the pork to turn golden and crisp. Remove pork and all but 3 tablespoons of fat. Drain the pork on kitchen paper.
4. Heat 1 tablespoon of reserved pork fat in a small frying pan over high heat. Cook scallops for 30 seconds on each side until just caramelised. Remove and set aside.
5. Return large frying pan to stove with the remaining 2 tablespoons pork fat and add garlic, chilli, Chinese five spice, orange rind and cinnamon. Stir for 1 minute or until fragrant. Add soy sauce, orange juice, sesame oil, snow peas and spring onions. Cook for another minute or until snow peas are just tender. Return pork and toss gently to combine and heat through. Serve with scallops and cauliflower purée, scattered with coriander and reserved crisp skin.