1Prepare the pork belly: In a Dutch oven or heavy pot, add pork belly, 2 tbsp soy sauce, 1 tbsp mirin, sliced ginger, smashed garlic, star anise, and enough water to just cover the pork. Bring to a simmer, then reduce heat, cover, and braise for 2-2.5 hours until very tender.

2While pork braises, prepare quick pickles: In a bowl, combine thinly sliced cucumber, julienned carrot, and red onion. In a separate small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp brown sugar, and a pinch of salt. Pour over vegetables, mix well, and set aside to marinate.

3After braising, carefully remove pork belly from the liquid and pat dry thoroughly with paper towels. Reserve the braising liquid. Cut the pork belly into bite-sized pieces or desired slices.

4Crisp the pork belly: Heat 1 tbsp neutral oil in a large non-stick skillet over medium-high heat. Sear the pork belly pieces, skin-side down first, until crispy and golden on all sides, about 8-10 minutes.

5While pork crisps, cook the rice: Rinse jasmine rice thoroughly until water runs clear. Cook according to package directions or using a rice cooker.

6Make the dressing: Skim fat from the reserved braising liquid. In a small saucepan, combine 1/2 cup of the braising liquid with 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sesame oil. Simmer gently until slightly reduced and thickened, about 5-7 minutes. Taste and adjust seasonings.

7Assemble the bowls: Divide cooked rice among four bowls. Top with crispy pork belly, a generous portion of the quick-pickled vegetables, and fresh chopped cilantro. Drizzle generously with the prepared dressing.

8Serve immediately, optionally garnished with red pepper flakes for an extra kick.