Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

While the rice cooks, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

Zest and cut the lime into wedges.

In a large bowl, combine the coleslaw mix, sliced pear, half the lime juice, a pinch of lime zest, half the mayo and half the sesame seeds. Season with salt and pepper.

In a medium bowl, mix the sesame oil, the remaining lime juice, half the soy sauce and the sugar for the dressing (see pantry for amount).

Trim the cucumber, then halve lengthways. Thinly slice widthways. Toss through the dressing.

In a small bowl, mix the remaining mayo with half the gochujang. Add a splash of water until the sauce is a drizzling consistency.

Remove the pork belly from the packaging. Cut into 1cm slices widthways. Heat a large frying pan on medium-high heat (no oil). 

Once the pan is hot, add the pork slices. Fry until the pork has browned all over, 5-6 mins.

Meanwhile, make your glaze by combining the honey and remaining gochujang in another small bowl. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When the pork has browned, drain and discard any excess fat. IMPORTANT: Ensure the pork is piping hot throughout.

Turn the heat down to medium and add the gochujang glaze. Turn the pork belly slices in the sauce so everything's coated. Remove from the heat.

Just before you're ready to serve, mix the remaining soy sauce and half the kimchi through the rice.