Steps

1. Heat a little olive oil in a frying pan.
   🕒 00:38
2. Cook 4-6 slices of thinly sliced pork belly until crispy in the hot frying pan.
   🕒 00:42
3. Cut 1/2 cucumber in half lengthwise, then slice diagonally.
   🕒 01:23
4. Tear 2 leaves of sunny lettuce by hand.
   🕒 01:54
5. Remove the stems from 2 small tomatoes and slice them horizontally.
   🕒 02:07
6. Place 2 servings of cooked rice in a bowl.
   🕒 03:05
7. Remove the crispy pork belly from the pan, and wipe off the remaining oil with a paper towel. (Tip: Wiping off the oil while cooking helps reduce splatter.)
   🕒 03:10
8. Arrange the sliced 1/2 cucumber and torn 2 leaves of sunny lettuce on top of the rice.
   🕒 03:29
9. Lightly sprinkle a little salt on the vegetables.
   🕒 03:41
10. Layer the crispy cooked 4-6 slices of thinly sliced pork belly on top.
    🕒 03:47
11. Wipe the oil from the frying pan used for the pork. Briefly sear the sliced 2 small tomatoes until tender and slightly browned. (Tip: Seared tomatoes taste delicious when cooked until tender and browned.)
    🕒 04:01
12. In a small bowl, combine 1 tbsp soy sauce, 1 tbsp olive oil, and 2 tsp vinegar. Mix well to create the dressing. (Tip: This dressing utilizes the flavors of both olive oil and soy sauce, making it a great option for busy times.)
    🕒 04:36
13. Lightly sprinkle a little salt on the seared tomatoes.
    🕒 05:32
14. Add the seared tomatoes to the bowl, on top of the other ingredients. (Tip: Crushing the seared tomatoes slightly acts like a sauce and tastes delicious.)
    🕒 05:39
15. Drizzle the prepared dressing over everything.
    🕒 06:03
16. Sprinkle with a little coarsely ground pepper, if desired.
    🕒 06:20
17. Mix everything well just before eating to enjoy the integrated flavors.
    🕒 06:55