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

Boil a kettle

Slice your pork belly finely with a sharp knife

Rub your five-spice 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!)

Once the pork has been cooking for 30 min, add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] 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

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