For the salad peel or clean and wash the vegetables. Core the cucumbers. Cut vegetables into fine strips. Peel onion and cut into fine slices. Squeeze lime. Mix juice, 3 tablespoons soy sauce, pepper and 1 tablespoon brown sugar.
Add sesame oil. Mix with vegetables and onion, leave to stand for about 1 hour.
For the pork belly, preheat the oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the meat and pat dry. Prick the rind with a meat fork close together. Rub with salt.
Cut into 2-3 strips (approx. 6-7 cm each). Mix 1 teaspoon salt, 1 tablespoon brown sugar, 5-spice powder, hoisin sauce and 1 tablespoon soy sauce. Coat the meat sides of the pork belly (not the rind) with the marinade.
Spread the rind with 2 tablespoons of soy sauce. Bake in a hot oven for about 45 minutes.
For the fried rice, cook the rice in boiling salted water according to the instructions on the packet. Drain and allow to cool.
Switch on the grill in the oven and roast the pork belly rind for 2-3 minutes until crispy (be careful - it can burn quickly!). Remove the pork belly and let it rest for a short time.
Whisk eggs with 2 tbsp. soy sauce. Heat 1 tbsp. oil in a frying pan. Add the egg and let it rest on the bottom for 5-10 seconds. Add the rice and fry with the egg for 2-3 minutes while turning.
Season salad with soy sauce and pepper. Cut pork belly into pieces. Serve with salad and peanut dip. Eat fried rice with it.