Preheat the oven to 160°C, or 140°C fan forced.
Pat the pork belly skin thoroughly dry. For even better crackling, leave it uncovered in the refrigerator for several hours beforehand.
If necessary, score the skin without cutting deeply into the meat.
Rub the skin with olive oil and sea salt. Season the underside with salt and freshly cracked black pepper.
Place the pork on a rack over a roasting tray. Roast for approximately 1 hour 40 minutes to 1 hour 50 minutes.
Increase the oven temperature to 230°C, or 210°C fan-forced, and roast for another 20–25 minutes, until the skin is golden and crisp.
Meanwhile, wash the jasmine rice thoroughly under cold water until the water runs mostly clear.
Add the washed rice to a saucepan with the water, ginger, garlic, bruised lemongrass and a pinch of salt.
Bring to a gentle boil, cover and reduce the heat to low. Cook for approximately 12 minutes, then remove from the heat and rest, covered, for 10 minutes.
Remove the ginger, garlic and lemongrass, then fluff the rice with a fork.
Combine the honey, soy sauce, garlic, chilli, rice wine vinegar, sesame oil and water in a small saucepan. Simmer for 4–6 minutes until glossy and slightly thickened.
Rest the pork belly for 10 minutes before slicing.
Serve with the fragrant rice, bok choy and sticky glaze. Keep the glaze away from the crackling so it stays crisp.
Finish with spring onion and fresh cilantro, if desired.
