Crispy Pork Belly Rice Bowl - Brendan Pang

Ingredients

• 1kg Linley Valley Pork Pork Belly, skin on
• 1 tbsp salt
• ½ tsp white pepper
• ½ tsp five-spice powder
• 1 tsp sugar
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 cup shredded carrot (or other vegetables like daikon)
• ¼ cup rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• ½ tsp chilli flakes
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tbsp sesame oil
• 1 tsp chilli oil, adjust to taste
• 1 tsp honey
• 2 – 3 cups steamed jasmine rice
• Cucumber, sliced to serve
• Coriander, to serve