STICKY PORK BELLY WITH RICE & PICKLED VEGETABLES

SERVES 4 PREP 30 MINS + MARINATING COOK 40 MINS PER SERVE 3400kj COST PER SERVE $2.90

½ cup hoisin sauce 2 tbsp rice-wine vinegar 2 tbsp honey 2 tbsp soy sauce 2cm ginger, peeled, grated 2 garlic cloves, crushed ½ tsp five-spice powder 8 pork spare ribs (rashers) 2 x 500g packets white microwave rice 2 green onions, thinly sliced PICKLED VEGETABLES 2 tbsp white vinegar 2 tsp caster sugar ½ tsp fine sea salt 1 Lebanese cucumber, julienned 1 carrot, julienned ½ bunch red radish, finely sliced

1 In a bowl, stir hoisin, vinegar, honey, soy, ginger, garlic and spice together. Add pork, turning to coat well. Marinate at least 2 hours. 2 Preheat oven to moderate, 180°C. Line an oven tray with baking paper. Drain pork, reserving marinade. Place pork on tray and bake 35-40 minutes, basting with marinade every 10 minutes. 3 PICKLED VEGETABLES Whisk together vinegar, sugar and salt. Add vegies and toss well. 4 Reserve four pork rashers for lunch. Serve remaining rashers with steamed rice and pickled vegies, scattered with green onions.