Roasted Pork Belly with Pea and Onion Rice

Put the pork belly on a baking tray and cook it in the oven for 10 hours (or overnight) at 90°C (195°F). Let it cool; the skin should be crisp and sound hollow when you knock on it. Raise the heat to 230°C (445°F). Return the pork to the oven and roast for 30 minutes until the skin crackles. 

Wash the rice in a strainer until the water runs clear. (This is the most important step!) In a large saucepan over a medium heat, sweat the onion and garlic in the oil until the onion is translucent. Add the paprika and 1 litre (34 fl oz/4 cups) of water, add the rice and bring to a rapid boil, then reduce to a simmer. Cook for exactly 15 minutes with the lid on. Then take it off the heat and leave it to the side, covered, for 5 minutes.

Remove the lid and fluff the rice with a wooden spoon – be careful of steam burns! Mix through the salt, peas, spinach and parsley. Turn the rice out neatly on a serving platter, roughly chop the pork belly and scatter it over the rice to serve.