Steps

1. Place the Pork Belly Block (300-400g x2) in a bowl, rub with Salt (2-3% of meat's weight) all over, and let it sit until moisture appears on the surface.
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2. Place the moist pork in a zip-top bag and refrigerate overnight.
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3. Remove the pork from the bag, skewer it on wire or S-hooks, and hang in a well-ventilated area for 2 days to dry. (This is the key!) Drying allows for aging and enhances flavor. If you want to use it immediately, skip drying and proceed to the next step.
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4. Lightly rinse the surface of the dried pork and steam for 40-50 minutes. Steam until a bamboo skewer can be inserted easily.
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5. Once steamed, let the pork cool, wrap it in plastic wrap, and store in an airtight container in the refrigerator.
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6. Prepare 3 cups (approx. 450g) of Rice, which has been soaked and drained.
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7. Heat 1 tbsp Toasted Sesame Oil, 1 tbsp Butter, and 5 Sichuan Peppercorns in a frying pan over medium heat and lightly sauté.
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8. Add the 3 cups (approx. 450g) of Rice to the sautéed pan and stir-fry over medium heat until the rice becomes translucent.
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9. Once the rice is translucent, add Soup (1.1-1.2 times the amount of rice) and bring to a boil.
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10. Once boiling, cover with a lid, reduce heat to low, and cook for 15 minutes.
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11. While cooking, slice the salted pork, zucchini, and bell pepper. Slice the Salted Pork approx. 200g into 3mm thick pieces, and the Zucchini 1/4 and Bell Pepper 1/4 into approx. 5mm cubes.
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12. After 15 minutes of cooking, open the lid, add the Salted Pork approx. 200g, Dried Shrimp 1 tbsp, Fried Onions 3 tbsp, and Zucchini 1/4. Cover again and cook for an additional 5 minutes.
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13. After 5 minutes of cooking, open the lid, add the Bell Pepper 1/4, and mix the ingredients with the rice.
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14. Add 1 tsp Soy Sauce and a pinch of Sansho Pepper (Kurama), toss briefly to combine, and serve.
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