• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic 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 water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut baby broccoli into thirds. Roughly chop Asian greens. Thinly slice courgette into half-moons. Thinly slice fresh chilli (if using). • Pat slow-cooked pork belly dry with paper towel, then cut into 2cm chunks. • In a small bowl, combine char siu paste, the soy sauce, oyster sauce, the vinegar and sesame oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and courgette, tossing, until tender, 5-6 minutes. • In the last 3 minutes of cook time, add Asian greens and cook until just wilted, 2-3 minutes. • Add mixed sesame seeds and remaining garlic and cook until fragrant, 1 minute. Season with pepper, then transfer veggies to a bowl. Cover to keep warm.

• Wipe out the frying pan, then return to high heat. Cook pork, tossing, until golden, 8-10 minutes.

• Reduce heat to medium, then add the stir-fried greens and char siu sauce mixture, tossing to coat, 1-2 minutes.

• Divide garlic rice between bowls. • Top with char siu pork and stir-fried greens. • Garnish with crushed peanuts and chilli to serve. Enjoy!