Steps

1. Generously coat the Pork Belly (400g) with Salt (100g) until the surface turns white, and rub it in well. Then, add Shio Koji (100g) and continue to knead thoroughly. This high salt concentration is essential for preservation and contributes to the deliciousness when thoroughly worked into the meat.
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2. Heat a pot and place the salted and shio koji-rubbed pork belly in it.
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3. Mix the remaining salt and shio koji with Shaoxing Wine (100ml) and add it all to the pot. [03:43] The mixture will turn cloudy after adding the Shaoxing wine; simmer until the alcohol has mostly evaporated.
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4. Add Water (300ml) to the pot and bring to a boil over high heat. [04:15] Once boiling, cover with a lid and simmer on low heat for 40 minutes. Adjust the simmering time based on the thickness of the meat; if it's thick, simmer for 50-60 minutes.
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5. Let the cooked salted pork belly cool to room temperature.
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6. Prepare freshly cooked steamed rice.
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7. Mix Lard (1 tbsp) and Black Peppercorns (to taste) into the hot steamed rice until well combined.
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8. Slice the cooled salted pork belly thinly.
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9. Plate the peppered rice and arrange the sliced salted pork belly on top.
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10. Optionally, add Sichuan Peppercorns (to taste).
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11. After cooling, lightly wipe off any excess fat from the salted pork belly. Wrap each piece tightly in plastic wrap. Store in a resealable bag in the refrigerator for approximately 2 months.
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