Chinese Roasted Pork Belly with Coconut Rice and Hoisin

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Remove pork from pack and discard excess fat. Rub five spice and salt over fleshy side of pork. Place on tray, skin side up. Roast for 20 minutes, until pork is hot. Switch oven to grill and grill for 10 minutes, until skin is crispy.
2. Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. Thinly slice shallot, separate bok choy leaves and peel courgette and carrot into ribbons.
4. When pork has about 5 minutes remaining, heat sesame oil in a medium fry-pan on medium-high heat. Cook shallot and garlic for 1 minute, add bok choy and cook for a further 1-2 minutes. Add hoisin sauce and stock and cook for 1 minute, until greens are tender. Remove from heat and stir through courgette, carrot and vinegar.
5. When pork is cooked, carefully slice into 3-4 pieces.
6. To serve, spoon ¾ cup of rice onto a plate, top with vegetables and pieces of pork. Sprinkle over crispy shallots.