Taiwanese Five-Spice Braised Pork Belly, Pak Choi & Brown Rice

Boil a kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Slice your pork belly finely with a sharp knife

Rub your five-spice mix and a pinch of salt all over the sliced pork belly so that it's fully coated in spice

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid), over a high heat

Once hot, add the sliced pork belly and cook for 3 min on each side or until it's browned

Peel and finely slice (don't chop!) your garlic

Combine your gluten free soy sauce and rice vinegar with 150ml [195ml] [250ml] boiled water – this is your braising liquid

Once browned, add half of the sliced garlic to the pork belly and cook for 1 min further

Add your braising liquid and bring to the boil

Once boiling, reduce the heat to low and cook, covered, for 40-45 min or until the pork belly is tender

While the pork belly is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Crush your roasted peanuts with a rolling pin (keep them in the bag so you don't lose them!)

Cut the base from your pak choi and separate into leaves

Heat a separate large, wide-based pan or wok (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the pak choi, chopped ginger, remaining sliced garlic and a pinch of salt and cook for 4-5 min or until the pak choi is tender with a slight bite

While the pak choi is cooking, add your hoisin sauce to the pork belly and cook over a medium-high heat for 1-2 min or until thick and sticky – this is your Taiwanese five-spice braised pork belly

Chop your coriander finely, including the stalks