Score the skin of the pork belly with a sharp knife. Rub 2 tbsp of salt into the skin. Cook on a wire rack over a roasting tray for 30 minutes.
Reduce the temperature to 180°C and cook for 2½-3 hours. Once the meat has cooled, turn it skin side down and cut into 8 even pieces.
Bring the soy, sugar and chilli flakes to the boil in a saucepan. Simmer until thickened to a glaze and let it cool.
Rinse the rice under cold water 5 times. Place into a saucepan with 375ml water. Cover, bring to the boil, and cook over a low heat for 25 minutes. Leave, covered, for 20 minutes.
Fold rice vinegar, sugar and 1 pinch of salt into the rice.
Thinly shave the carrot and combine with the sliced chilli.
Place cucumber, mint and radishes in a bowl with the Sarson’s Vinegar Blend and leave to pickle for 15 minutes. Drain any remaining liquid away.
Paint the pork slices with the soy glaze and place in a pan over a low heat. Allow the glaze to caramelise. Turn and repeat every 3-4 minutes until the pork is fully reheated and glazed all over.
To serve, divide the rice, pork belly, pickled vegetables and carrot and chilli between the serving bowls. Add 1 tbsp edamame beans, half an avocado and a halved egg to each dish. Garnish with coriander.