Pressure-cooked pork belly and soft scrambled egg breakfast sandwich with chili maple sauce

Cut the skin-off pork belly in two and use about half.

In the pressure cooker put chicken stock, soy sauce, brown sugar, smashed garlic cloves and skin-on ginger slices; mix. Raise the belly out of the liquid on a trivet or two cups.

Season the belly with salt and pepper on both sides and set it in.

Seal and cook on high pressure 55 minutes; let the steam release naturally 15 minutes, then vent the rest.

Variation: without a pressure cooker, braise in a pot with a good fitting lid and liquid in the oven at 300 degrees for two and a half to three and a half hours, depending on thickness, until tender.

Cool completely on a rack, about half an hour to 40 minutes. Wrap tightly in cling film and refrigerate a couple of hours or overnight.

Trim and cut clean slices from the chilled belly.

Mix chili crisp, a little soy, rice vinegar and maple syrup for the sauce.

Crisp the pork belly slices in a dry pan, three or four minutes a side; remove and pour off most of the grease.

Season eggs with salt and pepper. Add butter to the little fat left in the pan, add green onions just before the eggs, and cook a slow, soft scramble at gentle heat.

On a toasted bun spread Kewpie mayo, add the pork belly and the soft egg; top with a little cheese and the sauce and cover with a lid briefly to melt.