Trim pork belly of excess fat, place in a large ovenproof pot in a single layer along with the soy sauce, ginger garlic, Chinese 5 spice and star anise. Mix well, cover and leave to marinate in the fridge for at least 12 hours.
Heat the oven to 180.C/160.C fan/Gas 4. Place the pot in the oven for 45 minutes. Remove from the oven and take the pork out, transferring it on to a plate. Drizzle with honey, cover and keep warm. Tip the pot and skim off all the excess fat with metal spoon.
Add the rice and stir well mixing through all the cooking juices. Add 700ml (1 pint 4fl oz) of boiling water, cover and return to oven for 18 minutes.
Remove the pot from the oven. Check that the rice is cooked and make a well in the centre of the rice, put in the shredded cabbage and arrange the pork on top, cover and return to the oven for 5 minutes, for the final cooking. Garnish with the spring onions.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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