Soy-Braised Pork Belly Rice Bowl

Cut pork belly into 2-inch cubes. Slice onion thinly. Mince garlic. Grate ginger. Slice cucumber thin on the bias.

Rinse white rice under cold water until water runs clear. Drain and set aside.

Heat sunflower oil in a wide Dutch oven or heavy pot over medium-high heat. Add onion and sauté for 3 minutes until softened and beginning to caramelize.

Add garlic and ginger. Stir for 30 seconds until fragrant—this is the moment the kitchen starts smelling like home.

Add pork belly cubes in a single layer. Sear without stirring for 2 minutes per side until golden brown. Flip and repeat until all sides have color.

Pour in soy sauce, sugar, and water. Stir gently to combine. The sugar will begin to dissolve and create that signature lacquer-style glaze as it reduces.

Reduce heat to low. Cover and simmer for 25-30 minutes, until pork is tender and yields easily to a fork.

Reduce heat to low. Cover and simmer for 90-120 minutes, until pork is fork-tender and the collagen has fully broken down into silky, unctuous richness.

Uncover and simmer for an additional 10-15 minutes, basting the pork frequently in the glossy, syrupy sauce until it clings to every surface and reaches glaze consistency.

Combine rinsed rice and water in a pot with a tight-fitting lid. Bring to a boil over high heat.

Once boiling, reduce heat to low. Cover and cook for 15 minutes without lifting the lid.

Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

Divide rice between four bowls. Arrange glazed pork belly cubes on top.

Drizzle with the remaining braising sauce from the pan.

Scatter cucumber slices and fresh cilantro over the top. Sprinkle with sesame seeds.

Serve with lime wedges on the side—tell your guests the acid is non-negotiable, it brightens everything.