How to make it

1. Heat the oven to 190°C.
   Score the skin of the pork belly with a sharp knife, making sure you only cut the fat and not the meat. 
   

2. Place the slices in a single layer in a roasting dish, season with a sprinkle of salt and cook for 45 minutes until the meat is cooked and the skin crisp.
   
   When the pork is cooked, cook the spaghetti in a large pot of boiling water until just as per packet directions.  Once cooked, drain well and reserve about ½ cup pasta water.
   

3. At the same time melt the butter in a  wok or large frying pan over a medium heat, add the shallots and garlic, cook for a few minutes before adding the chilli garlic sauce and wine,  allow to bubble and reduce to about half. Add in the soy sauce.
   

4. Chop the pork belly into bite size chunks and add to the pan. Season with salt & pepper to taste (if required). Add the spaghetti and toss to combine.
   

5. Divide between shallow bowls, sprinkle with coriander and drizzle with a little chilli oil.
   

6. Tip: To make this a balanced meal serve with steamed greens or a salad alongside.