Pork belly: Preheat the oven to 220C fan bake and line a baking tray. Score the skin of the pork belly with a sharp knife, pat dry and rub 1 tsp salt into the skin. Place skin side up on the tray and roast for 35-40 minutes until the skin is golden and crackling. Remove and rest for 5 minutes before slicing.

Rice: Cook 1 cup white rice as per packet instructions.

Pickled veg: Finely julienne 1 cucumber and 1 carrot. Add to a bowl with 2 tbs rice wine vinegar, 1 tsp sugar and ½ tsp salt. Toss well and set aside for at least 10 minutes.

Sriracha mayo: Mix 2 tbs mayonnaise with 1 tsp sriracha in a small bowl.

Serve: Spoon rice into bowls, top with sliced crispy pork belly and pickled cucumber and carrot. Finish with fresh coriander, sliced spring onion and a drizzle of sriracha mayo.