The MasterChef contestant became a fan favourite in season nine of the cooking show with her various uses of pork in challenges, so it was little surprise when she started work as a a private chef with her pop-up street food stall, Pork Party. Tiong returned in this year's season of the show, coming 10th.

The chef has teamed up with Australian Pork to share some of her pork recipes.

1kg pork belly rashers, cut into 2cm width squares

15g piece ginger, thinly sliced

1L stock or water

5 garlic cloves, finely chopped

1 eschalots, finely sliced

2 star anise

4 cloves

2 cinnamon sticks

3 tablespoons light soy sauce

1 tablespoons dark soy sauce

2 tablespoons brown sugar

1 bunch of green basil, leaves only

3 long red chillies, sliced

pepper to taste

Step one: Add some oil to a work or large fry pan and heat on medium-high heat.

Step two: Once the wok or pan is hot, add in the pork belly squares, sliced eschalots, garlic and half of the sliced ginger.

Step three: Fry until the pork belly is lightly caramelised.

Step four: Add in the dark and light soy sauce and 2 of the sliced chillies (adjust heat to your liking). Combine well.

Step five: Add in the water or stock and bring up to the boil. Reduce heat to a simmer and cook with lid on for 30 minutes until the liquid has reduced.

Step six: Add cinnamon, star anise and cloves. If there is not enough liquid, add a little more water. Cover, and simmer for an additional 20 to 30 minutes until sticky.

Step seven: Add pepper, the remaining ginger and brown sugar. Stir well to combine.

Step eight: Turn off the heat. Mix in the basil leaves and remaining chilli slices.

Step nine: Serve with steamed rice. Delicious!

1kg pork scotch, skin off (pork belly can be used as an alternative)

Skewers, soaked in water for at least 30 minutes.

Glaze

3 tbsp honey

5 tbsp light soy

3 garlic cloves, grated

1 thumbsized piece of ginger, grated

2 tbsp lime juice

2 tbsp sesame oil

1 tbsp neutral oil

Sesame seeds for garnish

Salad

12 baby corn spears

200g bean sprouts

2 lebanese cucumbers

2 spring onions, finely sliced

Salad dressing

2 limes (juice and zest)

2 tsp sesame oil

Pinch chilli flakes

2 tbsp light soy sauce

2 tsp neutral oil

Pinch pepper

Pinch toasted sesame seeds

Step one: Mix the ingredients for the honey soy glaze in a bowl.

Step two: Cut the pork scotch steaks into 4 centimetre cubes and toss in a few tablespoons of the honey soy glaze. Marinating this overnight would be best.

Step three: Skewer 3-4 pieces of pork per stick. Brush each stick with some of the remaining glaze and either grill in the oven, barbecue or pan fry. Garnish with toasted sesame seeds.

Step four: For the salad, combine all the salad dressing ingredients in a little jar or bowl. Mix well.

Step five: Chop the corn spears and cucumber into bite sized pieces. Mix with the bean sprouts and finely sliced spring onions.

Step six: Add a few tablespoons of the salad dressing to the salad. Toss well. Taste and add more dressing as desired.

600g pork spare ribs, cut into bite size pieces

Sea salt

1/4 cup Chinese cooking wine (or sake and mirin)

1 thumb-sized piece ginger, grated finely

1 teaspoon sugar

2 tablespoons salt flakes

2 tablespoons coarsely ground black pepper (or mixture of peppercorns)

Oil for deep frying

1 cup plain flour (or potato flour)

Step one: Marinate pork in wine, ginger and sugar for 20 minutes.

Step two: In a frying pan or wok, fry peppercorns and salt flakes over medium heat for five minutes.

Step three: Heat oil in a wok on medium. Coat the ribs with a few tablespoons of flour and a generous serve of the salt and pepper mix.

Step four: Deep-fry in two batches for two to three minutes each. Drain on kitchen paper.

Step five: Increase temperature of oil to high. Re-fry ribs in batches for one to two minutes, until golden and crisp. Drain on kitchen paper

1.5kg pork belly, skin on

Sea salt

2 tablespoons fennel seeds, toasted

2 tablespoons coriander seeds, toasted

Black pepper

2-3 cups water

Onion chutney

3 red onions

1 red chilli

2 bay leaves

25ml olive oil

60g brown sugar

60ml balsamic vinegar

60ml red wine vinegar

Step one: Preheat the oven to 180 degrees.

Step two: In a mortar and pestle, grind up the fennel and coriander seeds.

Step three: Season the meat side of the pork belly with the fennel and coriander seeds, salt and black pepper.

Step four: Next, create a layer of salt over the skin, spreading the salt in a generous but even layer.

Step five: Place the pork belly, skin side up, on a roasting rack over a tray. Add 2-3 cups of water to the tray and place the tray into the oven on the top shelf. Roast for 60 minutes.

Step six: Pull out the pork belly. Remove the salt crust and discard it.

Step seven: Increase the oven temperature to 240 degrees and continue roasting pork belly for 40 minutes.

Step eight: Once roast has crackled and meat is tender and cooked, take the roast out of the oven to rest for 20 minutes.

Step nine: For the onion chutney, slice the onions and chilli thinly. Put them into a pan on low heat with the bay leaves and oil. Allow to cook down for approximately 15 minutes.

Step 10: Once the onions have caramelised, add the sugar and the vinegar's and simmer for 20-30 minutes.