Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the pork belly from the packaging. Place in an ovenproof dish. Drizzle with oil and season with salt and pepper.

When the oven is hot, roast on the middle shelf until piping hot and golden, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

Meanwhile, peel and grate the garlic (or use a garlic press).

In a medium bowl, whisk the egg (see pantry for amount) until combined and season with a pinch of salt and pepper.

In another medium bowl, combine the coleslaw, mayo and half the sriracha. Season with salt and pepper and set aside for later.

In a small bowl, combine the sriracha and sweet chilli with a drizzle of oil.

Trim the green beans, then cut into quarters.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

While the beans fry, cook the rice according to pack instructions. 

Once the beans are cooked, push to one side of the pan and pour the egg into the frying pan and cook for 30 secs without stirring.

Next, gently stir, making sure the egg doesn't stick to the bottom of the pan, 2-3 mins. IMPORTANT: Ensure egg whites are fully cooked.

Add the cooked rice, hoisin sauce, sugar (see pantry for amount) and soy sauce to the pan with the beans. Stir-fry until combined and piping hot, 1-2 mins.

Remove from the heat and mix in the sesame oil. Season with salt and pepper.

When everything's ready, share the pork belly, sriracha-mayo slaw and quick fried rice between serving plates.

Drizzle the sriracha sweet chilli sauce over the pork belly to finish.