Caramelised soy pork belly rice bowl

Method

1. Cut the pork belly into bite-sized pieces. Mix with the dark soy sauce, light soy sauce, caramel soy sauce, oyster sauce, white pepper and sugar. Set aside to marinate while you prepare the rice.

2. Rinse the rice under cold running water until the water runs clear. Put in a saucepan and add enough water to reach your first knuckle above the level of the rice. Bring to the boil over a medium heat, then cover and reduce the heat to medium-low. Cook without lifting the lid for 12 minutes. Turn off the heat and leave, still covered, for 10 minutes.

3. For the pork, put the pieces in a single layer on the rack of an air fryer. Add a little water underneath the air fryer rack to prevent the marinade from dripping and burning. Cook at 200C for 15–18 minutes, turning once, until the pork is cooked through. (Alternatively, roast the pork in an oven at 220C/200C Fan/Gas 7 for 20–25 minutes, turning halfway through, until cooked through.)

4. Brush the pork with the honey for the final 2–3 minutes of cooking. Continue cooking until golden and caramelised, keep a close eye on it as the honey will burn quickly. (If the honey is too thick to brush, loosen it with a splash of hot water.)

5. Serve the pork over the rice with the cucumber and radishes. Drizzle with chilli oil and scatter over the spring onion.