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PORK BELLY.

1 kg piece pork belly
150ml olive oil
1 tablespoon sea salt
3 cloves garlic
1 tablespoon Chinese 5 spice
¼ bottle white wine

RICE.

1 cup basmati rice
2 cups water
1 handful coriander
 
SAUCE.
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1 Orange
1 Cup Hoisin Sauce
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LETS GO!
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Heat the oven to its highest temperature on bake

Score the skin on the pork, squares or thin lines. Rub salt and oil onto the skin.
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Place pork belly in the oven, on the highest rack possible, then roast for 10 to 15 mins, or until the skin starts to bubble and turn golden brown.

Reduce the oven temperature to 175°C, and roast for 1 hour 25 minutes. Once done, cook for another hour with your wine, 5 spice, garlic and the rind from the orange.

Take the meat from the oven and allow to rest in tin foil.

Boil water and add salt. Add rice and boil until fluffy, drain water and stir through your loosely chopped coriander.

Add your hoisin sauce and the juice of your orange in a ramekin, stir and microwave for 1.5 minutes.

Last tip: Seasonal greens such as steamed bokchoy or Chinese broccoli would be a perfect add-on
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- Plate and enjoy!