Sweet and sour pork belly over yellow rice

Score the fat side about an eighth of an inch deep, half an inch apart, then again at about 45 degrees.

Mix kosher salt, brown sugar, cayenne and black pepper; press generously onto all sides of the belly in a small baking dish, finishing fat side up.

Cover loosely with foil, set on a sheet pan and cook in the centre of a 250 degree oven three and a half hours, until a knife tip slides in easily.

Cool to room temperature, cover and chill thoroughly, preferably overnight.

Warm the drippings in a measuring cup and skim the fat off, keeping the belly jelly underneath.

Cut the belly in half, then in half again, and into about half-inch slices.

Heat some rendered fat over medium-high; sizzle grated ginger and crushed garlic about 30 seconds.

Add pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce and sambal; simmer three to five minutes until reduced by about half.

Brown the slices in a dry non-stick pan over medium-high about two minutes per side, not long enough to render the fat.

Add a couple tablespoons of belly jelly and of the sauce; cook a couple of minutes, reducing to a glaze.

Cook basmati rice with a teaspoon of turmeric; fluff in green onions.

Serve the pork on the rice, spoon over the pan sauce (loosen with a couple teaspoons of water if over-reduced) and finish with sliced baby green onions.