Instructions: To marinade the pork belly, puree the tomatoes, sugar, aniseed, ginger, cinnamon and garlic in a blender. Stir in the red chilli, fish sauce and halve the soy sauce add the sake and pour over the pork belly. Place into the fridge and marinade overnight.

Remove from the bowl and place onto an oven tray and pour the marinade over the top. Roast in an oven for about 30 minutes until the belly pork becomes twice as crispy.

While cooking prepare the brill, skin. Skin and fillet the brill into two nice folded over fillets. Chop the pak and bok choy into big pieces, heat up a hot wok and a nonustick pan on the stove.

Remove the pork from the oven and allow to cook. Chop the belly into lardons and saute this in the wok with the remaining oil and soy. In the other pan fry the brill in half the olive oil and butter.

Place the greens on the plate and the brill on the top. Drizzle with melted butter and serve.

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