Sticky Soy Pork Belly & Greens

• Pork Belly(800 g)
• Jasmine Rice(300 g)
• Bok Choy(4)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Soy sauce(5 tbsp)
• Honey(2 tbsp)
• Brown sugar(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(1 tsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)optional
• Green Onions(2)optional
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Preheat the oven to 160C. Pat the {Pork Belly} dry, then season all over with {Salt} and {Black pepper}. Finely chop the {Garlic}, grate the {Ginger}, trim the {Bok Choy}, and thinly slice the {Scallions} if using.

   ~15 min

2. 2

   Set the {Pork Belly} on a rack over a tray or directly in a roasting dish. Roast for 50 minutes until the fat is tender and the top is lightly golden.

   ~50 min

3. 3

   Meanwhile, rinse the {Jasmine Rice}. Add it to a saucepan with 450ml water, bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and let it stand for 10 minutes.

   ~22 min

4. 4

   In a small bowl, mix the {Soy sauce}, {Honey}, {Brown sugar}, {Rice Vinegar}, {Sesame oil}, {Cornstarch}, and {Ginger} until smooth.

   ~3 min

5. 5

   Heat the {Vegetable oil} in a large pan. Add the {Garlic} and cook for 30 seconds, then add the {Bok Choy} and a pinch of salt. Stir-fry for 3–4 minutes until the stems are tender-crisp and the leaves are glossy. Keep warm.

   ~5 min

6. 6

   Brush the roasted {Pork Belly} all over with the glaze. Increase the oven to 220C and return it to the oven for 12 minutes, brushing once more halfway, until glossy and sticky with golden edges. Rest for 5 minutes.

   ~17 min

7. 7

   Slice the {Pork Belly} into thick pieces. Spoon the rice onto plates, add the {Bok Choy}, and lay the pork on top. Spoon over any tray glaze and finish with the {Sesame seeds} and {Scallions} if using.

   ~3 min