Ingredients

• 1,020 g / 2.25 lb pork belly, thinly sliced

• 4½ tbsp / 67 ml soy sauce

• 2 tbsp + 1 tsp / 27 g sugar

• 2 tbsp + 1 tsp / 32 ml mirin

• 6½ tbsp / 97 g Momoya chili oil with crunchy garlic (or Mr. Bing chili crisp)

• 4½ cups / 900 g cooked short-grain white rice

• 5 stalks / 50 g scallions, thinly sliced

• 1 tbsp hot sesame oil (optional)

• 2 tsp chili flakes (optional)

• 1 tsp MSG (optional)

• As needed Nori (optional garnish)

Method

1. Prep: Slice the pork belly into bite-sized strips.

2. Sear: Heat a wok over medium-high heat and sear the pork belly until it is golden brown and crispy.

3. Glaze: Drain excess fat from the wok. Add the soy sauce, sugar, mirin, hot sesame oil, chili flakes, and MSG. Toss the pork quickly to glaze it until the liquid reduces and becomes sticky.

4. Assemble: Fill bowls with hot white rice and top with the glazed pork.

5. Finish: Add a generous spoonful of your chosen chili oil over the pork and garnish with the sliced scallions and nori.

6. Serve: Serve.

Additional Notes

You can buy regular pork belly or use the precooked pork belly like I did. They will yield the same results, but regular pork belly just takes longer because you have to render out more fat.

For normal people, this dish would probably be extremely spicy. I would recommend not even making it if you have a problem with spice. Normally I say omit the spice, but in this case, I feel like spice is what makes the dish—but you do you. You could also garnish with nori.

Try to find an affordable chili crisp. I feel like there are obviously differences across brands, but it's all typically the same. To be spending $15–20 on just a few ounces of chili crisp is extremely expensive. I'll learn how to make it myself eventually and make a video about that.