Grilled Pork Belly & Ssamjang Sauce

• Meanwhile, add the water (for the rice) to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek

• While the rice is cooking, trim and halve baby broccoli. Roughly chop Asian greens. Slice cucumber into half-moons. Thinly slice radish and spring onion.

• In a medium heatproof bowl, combine ginger paste and spring onion. • Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 2-3 minutes. • Add a generous drizzle of sesame oil and heat until just smoking, 30 seconds. • Carefully pour the sesame oil over the ginger paste and spring onion in the bowl and stir to combine. • Add ponzu sauce, the brown sugar and mix well. To the bowl, add the cucumber and radish. Set aside until serving.

• When the pork has 5 minutes remaining, in a small saucepan, combine ssamjang paste, oyster sauce and water (for the sauce). Place over medium heat and simmer until heated through, 2-3 minutes. • Meanwhile, return the frying pan to medium-high heat with a drizzle of olive oil. Add baby broccoli, and cook until tender, 4-5 minutes. • Add garlic paste and Asian greens and cook until wilted, 2-3 minutes. • To the rice, add roasted peanut & cashew mix and stir to combine.

TIP: Cover the pan with a lid if the garlic paste starts to spatter!