To make the wonton filling, combine the minced pork with salt, sugar, light soy sauce, ground pepper and sesame oil in a mixing bowl. Add in 1 tablespoon of chopped scallions and carrots and mix well. Cover and refrigerate for 30 minutes to marinate. (This develops deeper flavour but you can skip it if short on time.)

Put a small amount of this minced pork filling in the middle of a wonton skin wrapper. Then, dab a bit of the cornflour sealant along the edges with your fingertips and bring all the edges together upwards. It should stick and end up looking like a little draw-string pouch.

Alternatively, you can fold the wrapper in half diagonally to form a triangle shape — this is quicker and works just as well, as long as the filling is fully sealed inside.

Repeat Step 2 until all the minced pork filling is used up. Remember to place the wontons in a single layer on a plate covered in plastic wrap (to avoid drying). If you have leftover uncooked wontons, arrange them in a single layer on a parchment-lined tray, cover with cling film, and refrigerate for up to 1 day. For longer storage, freeze them on the tray until solid (about 2 hours), then transfer to a zip-lock bag — they keep for up to 3 months.

To prepare the pork belly topping, place the sliced pork belly in a medium saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 20–25 minutes until cooked through and tender. Drain, then set aside. Alternatively, pan-fry the slices in a non-stick skillet over medium-high heat for 3–4 minutes per side until golden and cooked through.

Bring a pot of water to a boil. Put the wontons individually into the water. When the wontons float to the surface of the water, they are cooked. Take the wontons out with a slotted spoon and set them aside. We don't cook the wontons in the chicken broth because wonton wrappers are covered with flour, and if they are cooked directly in the broth, it will affect the soup's flavour.

To make the broth, pour 4 cups (960ml) of water into a separate pot and bring to a boil. Add the chicken stock cube and stir until fully dissolved. Add the remaining chopped scallions.

Gently lower the cooked wontons into the broth and let them warm through for 1–2 minutes — any longer and the wrappers may become too soft. Add a dash of ground black pepper before serving.

You can also add in some bok choy while cooking the broth. I didn't add them in this batch of wonton soup as we had the vegetables separately with oyster sauce.

Ladle the wonton soup into bowls and arrange the cooked pork belly slices on top before serving.