You can't beat Thai BBQ pork for breakfast.

This is probably one of my top ten dishes so far in my journey of life. I came across the dish when I was last in Bangkok.

Because of the recent road blocks in Peru, getting hold of fresh meats has been quite difficult. All this changed yesterday, when I could finally get to the supermarket and do a big food shop. I usually try and buy one kilo of pork meat at a time. Then I cook it and eat over three meals worth. It makes for great fast food.

Ingredients used:

• 1kg slab of pork belly. Salt raw and place in the fridge for a few hours before cooking.
• 1 cup of rice. Cook in rice cooker.
• 3 limes. Squeezed for their fresh juice.
• 1 Tomato. Cut into cubes.
• Half a red onion. Sliced Juliette style.
• Thai basil. Tear a handful of leaves off the branches.
• Mint. Tear a handful of leaves off the branches.
• Sugar. 1 tablespoon.
• Thai fish sauce. 2 tablespoons.

It all starts with salting the pork in the fridge for a few hours. You want to create that salt barrier in the meat and this retains its juices whilst cooking. So firstly, after preparing your BBQ, grill the pork cut on both sides for a couple of minutes. Once done, I place the cut of pork in some aluminum foil on a bed of mint. Wrap the pork with the foil and place back on the BBQ. Cover the BBQ, with some ventilation open, for about an hour. After that time, check your pork if cooked.

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Once cooked through, let the cut of pork rest for at least 10 minutes. You really don't want hot pork in a cold salad. Well I don't.

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Now to prepare the dish. Add all the ingredients into a bowl and mix well. Add your desired portion of pork to the mix.

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Time to plate up and wow it was delicious. Try this at home if you can.