Pork Belly with Toasted Sesame Rice and Bok Choy Slaw

Steps

1. Prep and cook pork Preheat oven to 220°C. Remove pork from plastic. Pat skin dry, season and cut into 3 pieces. Wet a piece of baking paper with cold water and squeeze out excess. Place baking paper on oven tray, add pork and roast on middle oven rack for 15 minutes. Switch to grill. Grill pork for 12-15 minutes, until skin is crispy. Watch pork while grilling to ensure it doesn’t burn.
2. Cook rice Heat a little oil in a medium pot on medium heat. Add sesame seeds and toast for 1-2 minutes, stirring often, until golden. Add rice, water and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 minutes. Do not lift lid during cooking.
3. Prep slaw Thinly slice bok choy, then cut cucumber and radishes into matchsticks. Just before serving, toss in a medium bowl with grapefruit and tamari dressing and season.
4. Cut pork Slice pork or serve in whole pieces.
5. Serve rice topped with slaw, pork, mint and chilli salsa.