This is one of those great recipes where you can bulk cook it for later in the week.

We still like to cook a serving at a time so the veggies and rice get enough hot heat to char a little.

Allow 1½ cups of cooked rice per person.

The pork belly will make around eight portions, depending on how much pork you like to eat!

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Ingredients for the Pork Belly

500g pork belly, skin scored ½ cm intervals
Good quality sea or lake salt
Pepper
Olive oil
Sage

Ingredients for the Fried Rice

Rice bran or vegetable oil
1½ cup cooked rice, chilled
1 egg, scrambled
1/4 white onion, sliced
1/4 carrot, cut into batons
Handful beans, slice on an angle into 3
2 stalks of Chinese Broccoli, sliced into biteable pieces
Handful beansprouts
3 quarters of tomato
6 – 8 leaves Thai basil
Fresh coriander, to serve
Red & green chilli, to serve

1 tsp ketchup manis
1 tsp soy sauce
1 clove garlic, crushed
White pepper, to taste

Method for the Pork Belly

Preheat oven to 230°C.

Dry the pork skin thoroughly and rub it with salt.

Rub the underside only with olive oil and season with salt and pepper.

Place sage on the bottom of a roasting dish and lay the belly on top.

Place in the hot oven and cook until the skin has crackled, about 35 to 40 minutes.

If some skin hasn’t crackled, leave it for another 10 minutes.

Reduce heat to 160°C and cook for another 45 – 60 minutes.

Remove from oven and allow it to rest for about 15 minutes, then slice into bite-sized cubes.

Place ketchup manis, soy, garlic and pepper in a bowl and mix. Set aside.

Method for the Fried Rice

Heat a wok on high heat. Add oil, beans, carrots and onions and stir-fry for a minute.

Add Chinese Broccoli, Thai Basil and bean sprouts and stir fry for another minute.

Add rice and stir-fry for another minute.

Add sauce and tomato and stir-fry for another minute.

Toss through scrambled egg and serve with pork belly, fresh coriander and chilli.