Pork belly slices

Put the coffee into a cafetière, pour over 400ml boiling water and stir well. Allow it to brew for a couple of minutes before plunging and pouring into a jug. Heat a tablespoon in a mug of boiling water for a few seconds and use to measure the treacle into the coffee – it will slide off the hot spoon. Add the salt and stir until both are fully dissolved. Cool.

Put the pork belly slices (or ribs) into a large food bag and pour over the cooled brine. Squeeze out as much air as possible before sealing the bag up tight – this will ensure the brine fully covers the pork. Put the bag into a bowl and chill for at least 8 hours or overnight – the flavour will deepen the longer you leave it.

Heat the oven to 160C/fan 140C/gas 3. Drain the brine from the pork and spread out into a large roasting tray in a single layer. Put into the oven and cook for 1 hour.

Meanwhile, tip the rice into a bowl, cover with lots of cold water and leave to soak for an hour. Heat the oil in a pan and very gently cook the onions and thyme for 45 minutes, stirring occasionally, until really soft and caramelised. Turn up the heat, add the garlic and chilli flakes, if using, and cook for a couple of minutes.

Drain the rice well and add to the onions along with the beans and some seasoning, stirring well. Pour in enough boiling water to come 1cm above the rice level and bring to the boil. Cover with a tight-fitting lid and boil for 2 minutes before turning off the heat. Leave, undisturbed, without removing the lid, for 15 minutes, then fluff up the grains with a fork.

Remove the pork from the oven and turn up the heat to 200C/fan 180C/gas 6. Turn the pork over and put back into the oven for 20 minutes until caramelised. Serve with the rice, a green salad, avocado and lime wedges.