Teriyaki pork belly

This is super easy to make with shop bought teriyaki sauce. Make enough surplus to use the next day when the flavours have developed a bit more. It is especially good in this broad bean brunch recipe.

Marinate 500 g of pork belly (c. 6 strips) in 4 tablespoons of teriyaki sauce, one tablespoon of light soy sauce, and a sprinkling of black pepper  in the fridge overnight. Preheat the oven to 250 C. Line a baking tray with foil. Spread one tablespoon of sunflower oil on the foil and place three halved stalks of spring onion on the tray. Layer the pork belly on top of the spring onion and cook in the preheated oven for 30 min. Drizzle sesame oil over the pieces you want to eat immediately. Serve with jasmine rice and blanched pak choi.