Ingredients

• 1lb. Pork belly cut into cubes. You can remove as much fat as you want, but I recommend leaving a little bit of it on. I used leftover cebuchon for this recipe.
• 1/3 cup soy sauce
• 3tbsp honey
• 1tbsp brown sugar 
• Sushi rice cooked according to manufacturer's instructions.

Instructions

Cooking the Rice:

• Wash the grains thoroughly to get rid of the starch, and remember that for every 1 cup of rice, you put 2 cups of water.
  Pro tip: Or you measure the water by putting a finger on the top of the rice grains then fill it up to the first line of your finger.
• Bring water to a boil and let it cook for 1 minute, before turning the heat down to low and let simmer for 20 minutes.

Preparing the pork belly filling:

• Heat up a skillet on medium-heat and then put the cubed up pork belly immediately to render as much of its fat.
• Stir frequently to get even browning on both sides of the pork.
• This should take 5-10 minutes. Once pork is cooked, set aside its excess oil, but leave around 1-2 tablespoons of it in the skillet.
• Mix together soy sauce, honey, and brown sugar until sugar is dissolved.
• Pour into the skillet and mix together with the pork belly pieces.
• Cook until the sauce has reduced to a thick consistency.
• Let everything cool enough for you to handle.

 Assembly 

Method 1. Making sure your hands are wet (and clean), grab a handful of the cooked rice and then mix it with a few pieces of the pork belly.

At this point you can just form them together into a ball. It's okay if some pieces of the pork are sticking out of the rice.

Method 2. You can grab a handful of the cooked rice and start shaping into a disc in the palm of your hand.

make a small dimple in the center and place a few pieces of the pork belly in it.

Cover it with more rice and then start forming it into a ball between your hands. 

Tags:

• Japanese
• rice
• pork
• pork-belly