How to make it
Starting from the thick end, roll the pork belly into a tight roll. Use unwaxed kitchen string to tie it crossways at 2cm intervals.
Combine the sauce mix in a large saucepan. Add pork and bring to the boil over medium-high heat. Reduce to low heat and cook, partially covered for 2½ hours or until tender.
Cool in the fridge for 45 mins, then remove from liquid and pat dry, cover and return to fridge for 30 mins. Remove the fats from the top of the liquid and discard. Lightly boil in a saucepan over medium heat for 20 mins to reduce and thicken the sauce slightly.
For the slaw, combine dressing well in a jug. Place the vegetables in a large bowl. Add the dressing and toss.
Cut the pork into 2cm thick pieces. Preheat a barbecue or chargrill pan on high heat. Grill the pork for 2 mins each side or until crispy and charred.
Place the slaw on a platter and top with pork pieces and sprinkle with chilli, sesame seeds and extra coriander leaves. Then drizzle with the reduced sauce.