Preparation Time: 20 minutes Marinating Time: 2 hours (or overnight for enhanced flavour)

Cooking Time: 1 hour

Total Time: 3 hours and 20 minutes

Note: The marinating time is optional but recommended for optimal flavour.

• 500g pork belly, cut into bite-sized pieces
• 3 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp Chinese 5 spice
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp vegetable oil
• 1 head of broccoli, cut into florets
• 3 spring onions, thinly sliced
• 300g jasmine rice
• 600ml water

1. In a bowl, combine the soy sauce, mirin, honey, rice vinegar, Chinese 5 spice powder, minced garlic, and grated ginger. Stir well to create the teriyaki marinade.
2. Place the pork belly pieces in a shallow dish and pour the teriyaki marinade over them, making sure each piece is well coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat your oven to 180°C (350°F).
4. Heat the vegetable oil in a large oven-safe frying pan over medium heat. Remove the pork belly from the marinade (reserving the marinade) and add it to the hot pan. Sear the pork belly on all sides until browned, approximately 2-3 minutes per side.
5. Pour the reserved marinade into the pan with the pork belly. Transfer the pan to the preheated oven and bake for 45 minutes to 1 hour, or until the pork belly is tender and caramelised, basting with the marinade occasionally.
6. While the pork belly is cooking, prepare the jasmine rice according to the package instructions.
7. In a separate pot, steam the broccoli florets until they are bright green and tender-crisp. This usually takes about 5-7 minutes.
8. Once the pork belly is cooked, remove it from the oven and allow it to rest for a few minutes. Slice it into desired portions.
9. Serve the teriyaki pork belly alongside the steamed broccoli and jasmine rice. Garnish with sliced spring onions.