Ingredients

• ½ tsp fennel seeds
• 6 tbsp hoisin sauce
• 3 tbsp runny honey
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 4 tbsp tomato ketchup
• 2½cm/1in fresh root ginger
• finely chopped
• 1 star anise
• 600g/1lb 5oz pork belly
• skin removed
• 100g/3½oz sticky rice
• 1 kaffir lime leaf
• pinch salt
• 165ml/6fl oz coconut milk
• 1 small red chilli
• finely chopped
• ½ garlic clove
• grated
• ½ lime
• juice only
• 1½ tsp light brown sugar
• 1 tbsp rice vinegar
• 1 tbsp salted peanuts
• ¼ cucumber
• cut into ribbons using a peeler
• 6 radishes
• thinly sliced
• 75g/2½oz sugar snap peas
• halved horizontally
• 2 spring onions
• thinly sliced
• 2 tbsp torn fresh mint leaves
• 2 tbsp torn fresh Thai basil leaves (or coriander)
• ½ Chinese cabbage
• leaves separated and roughly chopped

Directions

• Toast the fennel seeds in a dry frying pan over a medium heat until fragrant. Tip into a bowl
• add the hoisin
• honey
• vinegar
• soy sauce
• ketchup
• ginger and star anise and mix well.
• Put the pork in a roasting tin lined with kitchen foil
• pour over the marinade and massage it into the meat. Cover and refrigerate for at least 4 hours
• or overnight.
• Preheat the oven to 160C/140C Fan/Gas 3.
• Pour 3 tablespoon water around the pork
• cover the tray with foil and roast for 2 hours
• or until tender
• basting with the juices halfway through. Remove the pork from the oven and increase the temperature to 200C/180C Fan/Gas 6.
• Pour the cooking juices and any remaining marinade from the pork tin into a small saucepan and bring to the boil over a medium heat. Simmer until thick and syrupy. Remove the star anise. Brush the sauce all over the pork
• reserving 1 tablespoon for the salad dressing
• and place the tray back in the oven
• uncovered
• for 20 minutes
• until sticky and caramelised.
• Meanwhile
• for the rice
• put the sticky rice in a bowl and cover with cold water for 30 minutes.
• When the pork is ready
• transfer to a chopping board
• cover lightly with foil and leave to rest for 20 minutes.
• Drain the rice and place in a saucepan with the lime leaf and salt. Pour over the coconut milk
• cover
• bring to the boil
• then turn the heat down to its lowest setting. Simmer for 10 minutes. Remove from the heat and leave to rest with the lid on for a further 10 minutes. Remove the lime leaf.
• For the salad dressing
• mix all the ingredients together in a bowl and add the reserved 1 tablespoon pork sauce.
• For the salad
• toast the peanuts in a dry frying pan for 1 minute. Remove and smash in a pestle and mortar. Toss the remaining salad ingredients together in a bowl. Mix through the dressing.
• To serve
• divide the salad between two plates and top with the peanuts. Cut the pork into thick slices and add to the plates. Fluff the rice up with a fork and serve with the pork and salad.