• 1 clove garlic
• ½ tbsp ginger
• ½ tbsp soy sauce
• ½ tbsp fish sauce
• 1 tsp lemongrass paste
• 1 tsp honey
• 2 large stripes of pork belly
• 2 tablespoons rice wine vinegar
• ¼ teaspoon castrated sugar
• ¼ teaspoon salt
• 1 carrot
• 3 radishes
• spring onions
• coriander
• basmati rice

1. Pickle the pork belly.
2. Whisk together the garlic and ginger in a bowl with soy sauce, fish sauce, lemongrass paste and honey.
3. Add the pork belly strips, making sure they are covered by the pickle.
4. Set aside for at least 1 hour, better to leave overnight.
5. Preheat the grill to its maximum temperature.
6. To make the pickle, whip together the vinegar, sugar and salt into a small bowl then add the carrots and radishes.
7. Line the grill pan with foil, placing on top rack.
8. Place the pork on the rack and grill for 15 minutes, turning over halfway through.

Recipe by Dan Williams, originally featured on Prynhawn Da.