- 2 pork belly strips
- 150g brown basmati rice
- 1 star anise
- 50g tamari
- 2 tbsp honey
- 2 tbsp brown rice vinegar
- 1 tbsp ground ginger
- A thumb of ginger
- 1 garlic clove
- 300g spring greens
- 2 salad onions
- 25g sesame seeds
- 2 tsp olive oil
- 50ml + 100ml cold water
- 300ml boiling water
- Sea salt
Preheat your oven to 200°C/Fan 180°C/Gas 6. Pat the pork belly strips dry and rub each with 1 tsp olive oil. Place in a small, foil-lined baking dish and slide into the oven to cook for 20 mins.
While the pork is cooking, make the teriyaki sauce. Whisk the tamari, 2 tbsp honey, 1 tbsp brown rice vinegar and 1 tbsp ground ginger. Add 50ml cold water. Set to one side.
Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip into a small pan. Add 300ml boiling water, the star anise and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan (keep the lid on). The rice will stay warm in the pan.
While the rice cooks, peel the ginger and garlic. Slice the ginger into thin matchsticks. Thinly slice the garlic clove. Finely shred the spring greens. Trim and slice the salad onions into 2cm-thick diagonal pieces. Set to one side.
When the pork belly has cooked for 20 mins, remove from the oven. Turn the oven down to 180°C/Fan 160°C/Gas 4. Carefully pour away any fat from the tray. Pour in the teriyaki sauce and turn the pork belly strips a couple of times to coat them. Place back in the oven for 20 mins. Check them now and then to make sure the sauce isn't burning at the edges. If it is, add a splash of water.
When the pork belly has 10 mins left to cook, set a frying pan or wok on a high heat. Add the sesame seeds and toast them for 2-3 mins till golden and nutty smelling. Tip into a bowl.
Pour 100ml water in to the pan and add the ginger and garlic with a good pinch of salt. Let it all bubble up. Cook for 2 mins, then add the spring greens and salad onions. Cook for 4-5 mins more, stirring regularly till all the veg is tender and the water has evaporated. Add the toasted sesame seeds and remaining rice vinegar. Toss together.
Spoon heaps of fragrant rice and sesame greens onto 2 plates. Top with a pork belly strip each and pour over the sticky sauce to serve.