Steps

1. Finely mince the green onion.
   🕒 00:43
2. In a bowl, combine the minced green onion (1/2 stalk) and salt (1/3 tsp), and mix well. (Key Tip! Adding salt first and mixing it with the green onion helps the sesame oil bind evenly later on, preventing uneven seasoning.)
   🕒 01:27
3. Heat sesame oil in a frying pan until it just begins to smoke.
   🕒 02:10
4. Pour the piping hot sesame oil over the bowl of green onion and salt, and mix quickly. (Key Tip! Heating the oil enhances its aroma.)
   🕒 02:32
5. Add lemon juice (1-2 tsp) and generous amount of coarsely ground black pepper, and mix well.
   🕒 02:57
6. Thinly slice the pork belly block. (Key Tip! Slicing too thickly can make the meat tough, so aim for thin slices.)
   🕒 03:28
7. Sprinkle a pinch of salt over the thinly sliced pork belly (250g) and rub it in.
   🕒 04:07
8. Place the pork slices in a frying pan without oil, and cook over medium heat. (Key Tip! Cooking in its own rendered fat locks in flavor. Be careful not to use high heat.)
   🕒 04:24
9. Once browned, flip the pork and cook until done.
   🕒 05:25
10. Serve the warm cooked rice (2 servings) in donburi bowls.
    🕒 05:42
11. Top the rice with the cooked pork.
    🕒 05:51
12. Generously spoon the prepared negi shio sauce over the pork.
    🕒 06:06
13. Garnish with daikon sprouts, lemon wedges, and coarsely ground black pepper, if desired.
    🕒 06:17