Preheat your oven to 200°C/392°F.

Cut the pork belly slices into 3cm pieces. Whack into a roasting tin, drizzle with a little olive oil, sprinkle over the all or mixed spice and season well with salt and black pepper. Toss together then separate the pieces out into a single layer. Roast in the oven for around 30 minutes, turning halfway until turning golden and crisp.

Meanwhile, make the sauce. In a blender or mini food processor, blitz the chillies, garlic, ginger, thyme leaves, brown sugar, vinegar and most of the spring onions with 200ml water to make a sauce. Mix through half the cinnamon and season well with salt and pepper.

Once the pork belly has been cooking for 30 minutes, bring it out of the oven and pour over the spiced sauce. Return to the oven for a further 20 minutes, stirring halfway.

Meanwhile, rinse the rice in a bowl of cold water until it is no longer cloudy. Drain, then tip into a saucepan. Drain and rinse the beans, add them too. Pour in the coconut milk, then refill the can halfway with water and pour that in. Season well with salt, add the remaining cinnamon, and bring to the boil. Once boiling turn down the heat to low, whack a lid on the pan, and simmer the rice for 15 minutes until all the liquid has been absorbed and the rice is tender. If the rice is done before the pork, turn off the heat and keep the lid on the pan to keep warm.

Finely slice the remaining spring onions. Serve the rice topped with the spiced pork. Scatter over the spring onions and serve with a big salad and corn if you like.