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Poke a LOT of holes in the skin
Turn pork over and make thick cuts into meat. Marinate pork belly underside with sea salt, dark brown sugar, white pepper, Chinese 5 spice, shaoxing wine. Push marinade into the cuts you made. Turn over onto a rack and paint skin side with white wine vinegar and a thin layer of salt. Place in fridge for 5 hours or overnight to dry out.
Wrap pork belly in foil leaning the skin exposed and Cook the marinated pork belly at 160 for 30mins.
Dab skin dry amd poke more holes. Then paint on more white wine vinegar and cream up oven to 240 for a further 40mins
Prepare Thai sticky rice by finding in Easter until clear and stream over water, in strainer, covered 20mins.
Trim and halve brussel sprouts
Mince some garlic and ginger, set aside.
Make glaze for brussel sprouts. Soy sauce oyster sauce, Maple and sesame oil.
Dry off ginger and garlic then add brussels cut side done. Add glaze (save a bit for plating) and braise until evaporated.
Assemble rice bowl with sticky rice, brussels sprouts, sesame seeds, spring onion, more Maple glaze, chilli oil and pork!!
Prepare bánh mì with hoisin, pate maybe?, a dash of soy sauce, Vietnamese pickles, spring onion, coriander, chillies, and crispy onions
Serve crispy pork belly with rice bowl and bánh mì options