Caramelised Sticky Pork Belly with Cucumber Salad & Sticky Rice

1. Prepare the ingredients
Read the recipe in full before you begin. Bring a saucepan of water to the boil. Wash the vegetables. Pick 1 teaspoon of coriander per person. Cut the cucumber in half lengthways and scoop out the flesh and set aside (keeping the flesh). Thinly slice the cucumber and red chilli. Cut 1 spring onion per 2 people into 3cm batons and thinly slice the green tops. Thinly slice the pork belly.

2. Marinade the pork

Toss the pork belly in Chinese 5 spice and set aside to marinade for 5 minutes.

3. Cook the rice

Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from heat, strain and return to the saucepan, lid on, until required. Add the thinly sliced spring onions.

4. Sear the pork

Heat a splash of oil in a frying pan or wok over high heat, until nearly smoking. Add the pork and cook for 2-3 minutes or until browned on both sides. Add the spring onion batons and cook for a further 2 minutes to slightly soften. Reduce the heat to medium and add the caramel marinade for a further 1-2 minutes, stirring to coat.

5. Make the Salad

Combine the cucumber (sliced and flesh) with the chilli, peanuts, coriander and a drizzle of sesame oil.

6. Serve

Divide the rice between serving plates. Top with the sticky caramelised pork and serve with the cucumber salad. Top with any remaining herbs and peanuts.