Char Siu Pork Belly & Sticky Courgette

While the courgette is roasting, heat the butter and a dash of olive oil in a medium saucepan over medium heat. Cook ginger paste until fragrant, 1-2 minutes. Add the water and a pinch of salt 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 the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

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

Meanwhile, finely chop garlic. Trim baby broccoli and halve lengthways. Trim green beans. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans with a splash of water until softened, 4-5 minutes. Add mixed sesame seeds and 1/2 the garlic and cook until fragrant, 1 minute. Transfer veggies to a bowl, then season with salt and pepper. Cover to keep warm.

Pat slow-cooked pork belly dry with paper towel, then cut pork into 2cm chunks. Wipe out the frying pan, then return to high heat. Cook pork, tossing, until golden, 8-10 minutes. Remove pan from the heat. Add char siu paste and a splash of water, then turn pork to coat. Transfer glazed pork to a plate and cover with foil to rest.

In a small bowl, combine Sichuan garlic paste, the soy sauce, rice wine vinegar, the honey and a dash of water. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook roasted courgette, Sichuan sauce mixture and remaining garlic until slightly reduced and sticky, 2-3 minutes.