Thai-Style Pork Belly Moo Hong With Cauliflower Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and heat a dry large, hob-safe oven-proof casserole dish with a matching lid over a medium heat (make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil)

Once hot, add your coriander seeds, cook for 1-2 min or until fragrant (careful they don't burn!), then set aside (reserve the pan!)

Meanwhile, boil a kettle

Chop your pork belly into bite-sized pieces

Return the hob-safe oven-proof casserole dish to a high heat with a drizzle of vegetable oil

Once hot, add the chopped pork belly with a pinch of salt and cook for 5-6 min or until browned on all sides

Crush your garlic open by squashing it with the side of a knife and remove the skin

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Chop your coriander finely, including the stalks

Add the toasted coriander seeds to a pestle & mortar and grind to a fine powder

Add the crushed garlic, chopped ginger and most of the chopped coriander (save some for garnish!) to the pestle & mortar with 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and a generous grind of black pepper

Grind to a paste - this is your coriander & garlic paste

Peel and chop your brown onion[s] into wedges

Top, tail, peel and slice your carrot[s] into discs

Once your pork belly has browned, add the coriander & garlic paste and cook for 1 min or until fragrant

Once fragrant, add your cornflour, ketjap manis, rice vinegar, star anise, chopped carrot and chopped onion with 350ml [450ml] [600ml] boiled water

Bring to the boil then put in the oven, covered, for an initial 15 min

Once the pork has been cooking for an initial 15 min, add your white long grain rice and cauliflower rice to an oven-proof dish with 120ml [250ml] [300ml] boiled water and stir it all together

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked cauliflower rice