Steps

1. Sear the 500g pork belly block in a frying pan until fragrant and browned. Sear all sides. 【PRO TIP!】 Searing the surface increases the aroma and significantly changes the final flavor.
   🕒 05:25
2. Crush and coarsely chop the 10g garlic for the Char Siu.
   🕒 05:31
3. Slice the 10g ginger for the Char Siu thinly.
   🕒 05:52
4. Place the chopped garlic, ginger, and the green part of the scallion into a durable heat-resistant bag (double-bagging recommended).
   🕒 06:35
5. To the same bag, add 4 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar.
   🕒 06:49
6. Next, add 6 shakes of Hi-Me (Umami Seasoning).
   🕒 07:33
7. Place the seared pork belly block into the bag and let it cool slightly.
   🕒 10:25
8. Firmly remove air from the bag using water pressure, ensuring the meat is submerged in the seasoning liquid. 【PRO TIP!】 Removing air thoroughly ensures even cooking and allows the flavor to penetrate well.
   🕒 10:35
9. Tie the bag securely.
   🕒 10:53
10. Place the bag into a pot with kitchen paper submerged at the bottom, then fill with water. 【PRO TIP!】 Placing kitchen paper at the bottom of the pot prevents the bag from directly touching the pot and tearing.
    🕒 11:51
11. Cover and boil in hot water for 90 minutes.
    🕒 12:15
12. Remove the boiled Char Siu and place it on a cutting board.
    🕒 12:22
13. Slice the Char Siu to an easy-to-eat thickness.
    🕒 12:51
14. Reserve the Char Siu marinade liquid for use in fried rice or reduced sauce.
    🕒 13:10
15. From the sliced Char Siu, dice about 100g of pork belly for the fried rice.
    🕒 13:30
16. Finely mince a small amount of the 3g ginger for the fried rice.
    🕒 13:53
17. Warm the 200g cooked rice and beat the 2 eggs. 【PRO TIP!】 Cold rice tends to become sticky, so prepare warm rice.
    🕒 14:07
18. Mince the 30g scallion for the fried rice.
    🕒 14:43
19. Heat a frying pan thoroughly until smoking, add the oil rendered from searing the Char Siu (or lard, or vegetable oil), then stir-fry the minced ginger.
    🕒 15:31
20. Once fragrant, pour in the beaten eggs, immediately add the warm cooked rice, and mix the egg and rice thoroughly. 【PRO TIP!】 Quickly mix to coat each grain of rice with egg, resulting in fluffy fried rice.
    🕒 15:52
21. Add the diced Char Siu and chopped scallion, and stir-fry together.
    🕒 16:40
22. Add 1/3 tsp salt, 6 shakes of table pepper, and 8 shakes of Hi-Me (Umami Seasoning), and stir-fry until the flavors are well combined.
    🕒 17:02
23. Pour 2 tsp of Char Siu marinade liquid (or 1 tsp soy sauce) around the edge of the pan to release its aroma.
    🕒 18:01
24. Finally, add 1 tbsp sake and stir-fry to evaporate the moisture.
    🕒 18:31
25. Taste and adjust seasoning with salt if necessary.
    🕒 18:50
26. Mold the fried rice onto a plate (e.g., using a ring mold).
    🕒 19:14
27. Garnish the plated fried rice with red pickled ginger.
    🕒 19:42
28. Lightly sear the remaining Char Siu in a frying pan until lightly browned.
    🕒 19:50
29. Discard any remaining oil from the pan where the Char Siu was seared, then add about 3 tbsp of Char Siu marinade liquid and reduce it.
    🕒 20:23
30. Pour the reduced sauce over the seared Char Siu, garnish with Karashi (Japanese Mustard), and it's complete.
    🕒 20:44