Vegan braised pork belly

Steps

1. Cut the tofu into 6 slices, fry in oil until golden brown on both sides.
2. Mix coconut milk, tapioca starch and flour on a pot on low heat, until thickened into a paste.
3. Make two layers alternating between the tofu and coconut fat.
4. Top with a layer of rehydrated tofu skin.
5. Wrap the vegan 'pork belly' in aluminium foil, steam for 25 minutes.
6. Clean and cook the rice.
7. Remove the foil and cut into bite-sized pieces, about 2cm in length.
8. Add oil to a pan on medium-high, fry the vegan pork belly until both sides are golden.
9. In a pot, add the water and the sugar on medium, stir vigorously until the sugar melts. Set aside.
10. To the same pot add oil, then the minced onion, garlic and chilli and stir for 2 minutes.
11. Add soy sauce, black pepper, mushroom seasoning, coconut water and mix well.
12. Bring to a boil, then add the pork belly. Simmer for 10 minutes with the lid closed.
13. Add the vegetables and cook until softened.