Char Siu Pork Belly And Salt & Pepper Squid With Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Pat your pork belly dry with kitchen paper, then score the fatty side in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below, then season with a small pinch of salt and a drizzle of vegetable oil and rub it deep into the criss-cross pattern

Cover the flesh side in half your char siu paste and half of your salt & chilli pepper seasoning (you'll use the rest for later!)

Cut 2 pieces of tin foil approx. the size of A4 paper and lay the pork (fatty-side up), in the middle of the foil, (doubling it up prevents any leakages!)

Loosely scrunch the edges of the foil around the pork leaving the skin exposed and transfer the parcel[s] to a baking paper-lined baking tray

Pour 75ml [110ml] [150ml] boiled water around the pork

Put the trays in the oven for an initial 35 min

While the pork is cooking, trim, then slice your spring onion[s]

Slice half your red chilli[es] into rounds and finely chop the remaining

Hold your cucumber[s] in place between two chopsticks

Cut narrow slices (about the width of a pound coin) across the middle of the cucumber, making sure not to cut all the way down to the base

Turn the cucumber[s] over and place it back between the chopsticks

Tip: Don't have chopsticks, use two wooden spoons instead!

Cut narrow slices (about the width of a pound coin) on the diagonal across the middle of the cucumber, making sure not to cut all the way down to the base – this is your accordion cucumber

Add the accordion cucumber to a bowl with the the chopped chilli (can't handle the heat? Go easy!), your soy sauce, toasted sesame oil and your rice vinegar – this is your chilli sesame accordion cucumber

Once the pork has had an initial 35 min, remove the tray from the oven

Add your salt & pepper squid to the other side of the tray with the reserved chilli rounds (not a fan of spice? Just add a little!), sliced spring onion and your remaining salt & chilli pepper seasoning and give everything a good mix up

Return the tray to the oven for a further 15 min or until everything is golden and has crisped – this is your salt & chilli pepper squid

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Add the remaining char siu sauce to a heatproof bowl with a knob of butter, put the bowl in the microwave and cook for 20-30 secs, then give it a good mix up – this is your char siu sauce