Plum Roasted Pork Belly & Soy Greens for Dinner

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add jasmine rice, chicken-style stock powder, the water and a pinch of salt, stir, and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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

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

• Meanwhile, finely chop garlic. Thinly slice fresh chilli (if using). • Drain and halve baby corn spears lengthways (see ingredients). • Trim green beans. Roughly chop Asian greens.

• When the pork has 10 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook green beans and baby corn, tossing regularly, until tender, 4-5 minutes. • Add Asian greens and garlic, and cook until fragrant, 1-2 minutes.

• To the veggies, add soy sauce mix and the sesame oil, tossing, until slightly reduced, 1-2 minutes. • Transfer to a plate, spooning over any remaining sauce from the pan. • In a small heatproof bowl, combine plum sauce and the soy sauce. Microwave in 10 second bursts until heated through.