Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a full kettle to the boil. Bring a medium pot of salted water to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep broccoli and cook in pot of boiling water for 3-4 minutes, until tender. Drain, refresh under cold water and leave to drain again for about 5 minutes. Shake a little to remove excess water and add to a large bowl.
In a small bowl, mix hoisin sauce, boiling water and sesame seeds. Thinly slice pork belly 1cm (from the shorter end) and place onto a lined oven tray. Lightly season with salt and cook for an initial 10 minutes. Drizzle over hoisin sauce mix, turn oven to high grill and cook for 2-3 more minutes, until caramelised.
Prep cucumber and carrot, add to bowl with broccoli and toss with sesame oil, chilli flakes and vinegar. Season to taste with salt and pepper.
Serve rice topped with pork. Serve salad sprinkled with crispy shallots on the side.