• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 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 broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into half-moons. Drain baby corn spears (see ingredients). 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 rice wine vinegar and sesame oil. Set aside.

• Heat a large frying pan over medium-high heat. Cook broccoli, carrot and baby corn, tossing, until tender, 6-7 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 veggies and char siu sauce mixture, tossing to coat, 1-2 minutes.

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