Sliced Pork Belly with Honey Garlic Sauce

Ingredients

Cut the pork belly into medium, cube-like pieces. Trim off extra fat if you like.
Put the pork belly in the frying pan without any oil and fry over high heat, stirring constantly at first. Use the splatter screen.
Cook for about on one side over high heat, then on the other side over medium-high heat, about in all.
Lower the heat to medium if the pan gets too hot: no pieces should burn, and the bottom of the pan shouldn't scorch. Don't crowd the pan; fry in 2 batches if needed.
Move the pork belly to a plate and pour off the extra fat from the pan.

Add the honey, tamari and garlic to the pan.
Bring the sauce to a boil, then lower the heat and cook for about , stirring. Take the pan off the heat and season with the salt.
Stir in 1 tbsp of the sesame seeds, then return the pork belly to the pan.
Sprinkle with the remaining 1 tbsp of sesame seeds, top with the green onions and serve.

Cutting: the pieces don't need to be neat, but keep them fairly large, because they shrink a lot as they cook.
No oil: the pork belly releases plenty of fat to fry in.
Serving: the pork is rich, so serve it with green vegetables such as roasted asparagus, broccoli or Brussels sprouts, or sautéed spinach.