• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the pork skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Flip pork skin-side up. Heat the grill to high. Grill pork until skin is golden and crispy, 15-25 minutes.

• Meanwhile, finely chop garlic. • Roughly chop Asian greens. • Halve baby broccoli (see ingredients) lengthways. • Thinly slice spring onion. • In a small bowl, combine sriracha and sweet chilli sauce. • In a second small bowl, combine oyster sauce, the brown sugar, sesame oil and half the soy sauce mix.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 2-3 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. • Add remaining soy sauce mix and half the garlic and cook until fragrant and slightly reduced, 1 minute. Transfer to a plate and cover to keep warm.

• Microwave the microwavable basmati rice until steaming, 2-3 minutes. • Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the egg into the pan and scramble until cooked through, 1 minute. • Add spring onion and remaining garlic and cook until fragrant, 1 minute. • Add oyster sauce mix and cook until slightly reduced, 2-3 minutes. • Add the cooked rice and cook, stirring, until well combined, 2-3 minutes.

• Meanwhile, combine shredded cabbage mix, mayonnaise, a drizzle of vinegar and a pinch of salt in a medium bowl. Season to taste.

• Slice crispy pork belly and bring everything to the table. • Help yourself to the pork, egg fried rice, creamy slaw and soy-garlic greens. • Spoon sweet-sriracha sauce over pork. Garnish greens with crispy shallots to serve. Enjoy!