Five-spice pork with green onion bread

1.Process fresh tomato and paste, chilli, spices, garlic, ginger, sauces and sugar until it forms a paste. Place pork in a glass or ceramic dish, add paste; turn pork to coat. Cover; refrigerate 1 hour.

2.Preheat oven to 180°C.

3.Line a roasting pan with foil; fit with an oiled roasting rack. Remove pork from marinade (reserve marinade); place, fat-side down, on rack in pan. Roast 30 minutes. Turn pork, brushing with a little reserved marinade; roast 1 hour, basting every 15 minutes. Roast a further 30 minutes, without basting, until top is dark and crisp. Cool.

4.Meanwhile, make green onion bread.

5.Combine baby corn and oil in a small bowl; season to taste. Cook on a heated chargrill plate (or barbecue) until corn is lightly charred and just cooked.

6.Serve sliced pork with plum sauce, baby corn and green onion bread.

7.Combine green onion, coriander and chives; set aside. Process sifted flour, baking powder and salt until combined. Add combined oils and the water, pulse until mixture just comes together. Turn out onto work surface; shape dough into a ball. Wrap in plastic wrap; refrigerate 15 minutes.

8.Divide dough in half, roll each half into a 36cm log; cut each log into 12 pieces. Place pieces, cut-side down, on a board (cover pieces with plastic wrap until ready to use). Roll pieces, in batches, on a lightly floured surface until 15cm round; top with green onion mixture, pressing lightly into dough. Roll up like a swiss roll, then form roll into a spiral. Flatten spiral; roll out until 12cm round. Heat 3mm peanut oil in a frying pan over medium heat; fry rounds, in batches, 1½ minutes each side or until golden, adding more oil as necessary.