For the Rice
2 ½ cups Spekko Long Grain White Rice, soaked in warm water for 30 minutes, drained

For the Pork Belly
750 g pork belly, skin on, cut into bite-sized pieces, or use pork rashers
5 – 6 dried shiitake mushrooms, soaked and sliced

For Seasoning and Garnish
5 – 6 spring onions, sliced
2 garlic gloves, crushed
2 Tbsp soya sauce
2 Tbsp oyster sauce
1 tsp dark soy sauce
1 Tbsp cooking oil
2 Tbsp toasted sesame oil
2 Tbsp toasted sesame seeds (white and black mixed)
1 Tbsp sugar
lemon wedges
sliced red chilli
Salt and white pepper, to taste

1. Cook the rice as per the instructions on the pack.

2. Bring a pot of water to the boil. Add the pork belly pieces and blanch 3-4 minutes. Drain and gently pat it dry. If using pork rashers, cook until crispy in a large pan or wok and skip to step 4.

3. In a large pan or wok, heat the cooking oil over medium-high heat. Place the pork belly pieces skin-side down and cook until the skin turns crispy and golden brown, about 7-10 minutes. Flip and cook the other side for another 3-4 minutes.

4. Once cooked, remove the pork belly and drain excess fat, leaving about 1 tablespoon in the pan.

5. In the same pan with the remaining pork fat, add the garlic and sauté until fragrant. Add the shiitake mushrooms, stirring until they are aromatic and slightly caramelised.

6. Add the rice to the pan. Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and toasted sesame oil. Stir everything together and fry the rice on the bottom for about 5 minutes until it develops a slight crisp. Season with salt and pepper to taste.

7. Mix the crispy pork belly pieces back into the rice mixture. Serve garnished with spring onions, toasted sesame seeds lemon wedges and sliced red chilli.