Asian-Style Braised Pork Belly & Rice

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. • Thinly slice spring onion and brown onion. • Grate carrot. • Using a paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a small bowl, combine oyster sauce, sweet chilli sauce, a splash of water and sesame oil blend (see ingredients).

• In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

• While pork is cooking, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes. • Add shredded cabbage mix, soy sauce mix and remaining garlic paste. Cook until wilted and fragrant, 1-2 minutes. • Transfer to a serving bowl and cover to keep warm.

• Drain oil from the pan with pork and reduce heat to medium. • Add oyster sauce mixture, tossing to coat, 1 minute.