• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, slice lime into wedges. Thinly slice long chilli (if using). • Using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a small bowl, whisk the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and peanut butter until smooth. Add hoisin sauce, garlic paste and sesame oil blend and mix to combine.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green veg mix, stirring, until tender, 5-6 minutes. • Transfer to a serving bowl. Add Japanese style dressing and toss to coat. Cover to keep warm.

• Return frying pan to high heat (no need for oil). Cook pork belly, tossing, until golden, 8-10 minutes. TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

• Remove frying pan from heat and add hoisin sauce mixture and a squeeze of lime juice, tossing to coat. Season to taste.

• Bring everything to the table. • Serve ginger rice with hoisin and peanut butter pork belly, sautéed greens and any remaining lime wedges. • Top pork with mixed sesame seeds and chilli to serve. Enjoy!