Ingredients

Serves: 4

Time: 45 minutes

• 750g piece pork belly, placed uncovered in the fridge for at least 24 hours (if you can)
• 1 tbsp sea salt
• ½ tbsp Chinese 5 spice powder
• ½ tbsp caster sugar
• 1 tbsp sesame seeds, plus extra
• 1 tbsp shaoxing rice wine, plus 1 tbsp for slaw

For the rice

• 3 garlic cloves
• 1 inch piece ginger, peeled
• 1 tbsp sesame oil, plus 1 tbsp extra for slaw
• 300g long grain rice
• 600ml of chicken stock

For the slaw

• 2 green peppers
• 4 spring onions
• 1 tbsp light soy sauce
• Large handful fresh coriander
• Zest and juice of 1 lime

To serve

Chilli crisp oil

Method

1. Begin by patting the pork skin dry with kitchen paper then, using a very sharp knife, score the skin all over, making sure to only puncture the skin and not the meat.
2. Flip the pork belly over and make small punctures in the meat with a skewer.
3. Then combine, 1 tbsp salt, 5 spice, sesame seeds, sugar and shaoxing wine in a bowl to make a paste and apply this to the meat side of the belly - taking care not to touch the skin.
4. Line the basket of your airfryer with tin foil then place the pork into the basket, drizzling any remaining paste around the meat. Pat the skin dry again and sprinkle with fine sea salt.
5. Turn the air fryer on and cook for 30 minutes at 150C.
6. Wash the rice well in cold water.
7. Chop ginger and garlic and place a drizzle of sesame oil into a shallow casserole dish. Turn the heat to medium and once hot, add the garlic and ginger.
8. Stir for a few minutes then add the rice and stir to coat in the aromatics. Add the chicken stock, stir again then bring to the boil. Place a lid onto the dish and then turn the heat down and cook, covered, for 10 - 15 minutes, until the rice has absorbed all of the liquid and is tender and cooked through.
9. After 30 minutes turn the air fryer up to 220C and cook the pork belly for a further 20 - 30 minutes. Leave to rest.
10. Turn the heat off underneath the rice, cover with a tea towel and allow to steam.
11. Make the slaw, by finely shred the green pepper and spring onions.
12. Place the veg into a large bowl. Add soy sauce, 1 tbsp Shaoxing rice wine, 1 tbsp sesame oil and a good sprinkle of sesame seeds. Chop the coriander and add half to the slaw.
13. Fluff up the rice up with a fork then drizzle in any juices from the airfryer. Add a sprinkle of sesame seeds and stir everything to combine.
14. Serve the pork belly in slices with the rice and slaw, the rest of the coriander and the chilli crisp oil.