Crispy Chinese-Style Pork Belly with Char Siu Sauce & Stir-Fried Veggies

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Boil a kettle. Set aside a baking dish. Place pork, skin side up, in a colander and pour boiling water over the skin. Pat pork very dry and season fleshy side with measure of spices and salt measure. Place in baking dish, skin side up. Set aside, uncovered, for 5 mins to dry out skin.
2. Generously salt pork skin. Cook in oven on upper rack for 60-70 mins (depending on thickness), until skin has crackled. Switch oven to high grill. Grill pork belly for 1-2 mins, until pork skin starts to blister and puff up. Set pork aside to rest for at least 15 mins. Slice just before serving.
3. Meanwhile, boil another kettle. Combine rice, boiling water measure and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins.
4. Slice bok choy 3cm. Trim green beans and cut in half. Heat sesame oil in a frypan on high. Stir-fry greens with a splash of water for about 3 mins, until soft. Add soy sauce, water measure and chilli flakes (if using) to pan and cook for a minute, stirring until cooked through. Thinly slice spring onion.
5. Plate up with rice and pork belly. Drizzle over char siu sauce. Serve greens on the side. Sprinkle over spring onion. Enjoy!