1. Heat oven to 160°C. Season ribs generously with salt and pepper.
  2. Wrap tightly in foil and place on a tray. Bake for 1½ to 2 hours until very tender and the meat pulls easily from the bone.
  3. Remove ribs from the oven and carefully unwrap. Increase oven temperature to 220°C.
  4. Brush ribs generously with BBQ sauce on both sides. Return to the oven uncovered for 15–20 minutes, brushing once more halfway through, until dark, sticky, and glossy.
  5. While the ribs glaze, cook steak cut fries according to packet instructions in the oven or air fryer until golden and crisp.
  6. Toss coleslaw mix with dressing and refrigerate until serving.
  7. Stack ribs, add a pile of hot steak cut fries, and a scoop of coleslaw on the side.
  1. Cook rice in a pot or rice cooker according to packet instructions. This takes about 20 minutes. Once cooked, keep covered and warm.
  2. Lightly score the rind in a shallow crosshatch, cutting through the skin but not into the meat. Pat very dry and sprinkle a small pinch of salt over the rind only.
  3. Place pork belly rind-side down in a cold, heavy pan. Turn heat to medium and cook 10–15 minutes until fat renders and the rind turns golden. Turn and brown all other sides. Pour off excess fat, leaving about 1 tbsp in the pan.
  4. Lower heat, cover loosely, and cook for 25–30 minutes, turning occasionally, until the meat is tender and sliceable. The rind should be soft, not crisp.
  5. Remove pork from the pan and rest briefly.
  6. Slice pork belly into thick rectangles, keeping the rind attached. Return slices to the pan. Pour over teriyaki sauce and simmer gently for 3–5 minutes, turning until the pork is glossy and well coated.
  7. Steam broccoli for 3–4 minutes until bright green and just tender.
  8. Spoon rice into bowls, top with teriyaki pork belly, and add broccoli to the side. Finish with sesame seeds and spring onion.