Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 200C/fan 180C/gas 6. Put the pork belly into a roasting tin and season generously.
Cook for 30 minutes, then drop the temperature to 160C/fan 140C/gas 3 and cook for 3 hours or until the pork belly is very tender.
Cool completely, then cut lengthways into 4 portions.
For the piri piri marinade, put all the ingredients, except the oil, into a food processor, whizz until smooth, then slowly drizzle in the olive oil until combined.
Put all of the jerk sauce ingredients separately into a food processor and whizz until smooth.
To make the curried coconut milk, put all the ingredients, except the curry paste, into a pan and simmer gently for 20 minutes.
Cool to room temperature, whisk in the curry paste, then pour through a fine sieve.
Just before you’re ready to eat, put the prawns into a bowl with 100g of the piri piri marinade, mix well and chill.
Heat a large frying pan with 2 tbsp of vegetable oil, then cook the rice for 10 minutes until lightly golden brown.
Stir in the pineapple, kimchi (if using), soy and fish sauces, spring onions and some seasoning. Keep warm.
Heat another large frying pan with 1 tbsp of oil and add the pak choy, cut-side down.
Fry for 2 minutes until starting to brown, then add the pork belly.
Cook for 2 minutes, then turn everything and add the prawns and 200g jerk sauce, and fry for 2 minutes, spooning the sauce over the pork belly to glaze, until the prawns are cooked.
Divide the rice between 4 plates and top with the pork, prawns and pak choy. Spoon 3 tbsp curried coconut milk over each to serve.