Chinese BBQ pork and Chinese greens, served with boiled rice garnished with chopped spring onions.

Make a marinade with 3 Tbs ketchup, 3 Tbs hoisin sauce, 2 Tbs caster sugar, 2 Tbs dark soy sauce, 2 Tbs rice vinegar, a crushed clove of garlic,
2 Tbs finely chopped ginger and 1 Tbs sesame oil. Rub this all over a piece of rindless pork belly in a small roasting pan, cover with foil and chill
for several hours. Roast in a slow oven at 150°C for about 2½ hours, basting from time to time, then uncover, turn the heat up to 180°C and roast
for another 30-40 minutes. Add a little water if the marinade gets too thick. Slice the pork across the grain and pour over the remaining marinade.

For the Bok Choy – cut in half lengthwise and blanch in salted boiling water for about a minute. Drain and keep warm in a serving dish. Meanwhile,
mix together 2 Tbs oyster sauce, 2 Tbs water, 1 tsp sesame oil, 1 tsp sugar and ½ tsp white pepper, and bring to a simmer. Finely chop a clove of
garlic and gently stir fry in olive oil until light brown. To serve, pour the oyster sauce over the greens and top with the garlic oil.
(I found this method of cooking bok choy on rasamalaysia.com.)