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, trim and thinly slice the spring onion. 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 sweet chilli and remaining sriracha with a drizzle of oil.

Boil a half-full kettle. Pour the boiled water into a saucepan with ½ tsp salt and heat on high.

Bring it back to the boil, then add the green veg medley and cook until just tender, 4-6 mins.

Drain in a colander, then return to the saucepan. Sprinkle over the garlic, drizzle in half the sesame oil and a third of the soy. Mix until coated. Cover to keep warm until ready to serve.

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

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the bacon fries, cook the rice according to pack instructions. 

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

After 30 secs, 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), remaining soy sauce and half the spring onions to the pan and stir-fry until combined and piping hot, 1-2 mins.

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

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

Drizzle the sriracha-sweet chilli sauce over the pork belly and sprinkle the remaining spring onion over the rice to finish.