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[Photograph: Chichi Wang]... More

This is deep-fried pork belly on top of a pile of puréed beans enriched with flecks of melted cheese, which can be rolled up into a tortilla so that, depending on when you eat the pork belly, it is either chewy and saturated with bean-y flavor, or still crispy and dry. More

[Photograph: Chichi Wang]... More

Bone marrow and rice is one of my favorite combinations. You really only hear about Risotto Milanese, that famed dish of Arborio rice cooked in marrow with stock and saffron, but the idea of using bone marrow with rice is a fungible one. Any kind of starchy rice will do, and any kind of bone marrow, too. More

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Though you can cook the links whole, cutting them into sections exposes more surface area to be fried in oil. To do so, simply cut the links into sections and brown on both sides for a minute or so over low heat, until the surface of the blood sausage takes on a crusty texture from the oil. More

Roasting marrow bones could not be an easier trick. You get your oven nice and hot, you slip in your pieces of bone for twenty or so minutes until the ivory-white bones have browned. Then you serve the bones with... More

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Adapted from The Whole Beast by Fergus Henderson... More