Remove the eggs from the fridge and leave to come to room temperature for 20 minutes before cooking. Meanwhile, rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash the spring onion, thinly slice and set aside for garnish. Grate or dice the garlic finely and set aside.

On a plate, combine the Ahh Maa Donburi Marinade with the grated garlic. Add the pork belly slices, arranging so each piece is fully coated. Gently massage with your hands to help the marinade absorb. Cover the plate tightly with plastic wrap pressed against the pork and rest for 10 to 15 minutes.

Heat a large frying pan over medium heat. No oil is needed as the pork belly renders its own fat. Lay the pork pieces flat without overlapping and sear for 3 to 4 minutes on one side, then flip and cook for a further 2 to 3 minutes until caramelised and cooked through. Repeat in mulitple batches if the pan isn’t large enough. Remove and set aside.

Pour the leftover marinade juices from the plate into the same frying pan. Heat on low as the sugar and soy sauce can burn easily. Stir and reduce until thickened into a glossy sauce, then remove from heat.

Scoop the warm short grain rice into two bowls and top generously with the sliced nori.

Place the seared pork belly generously over the rice and nori. Spoon the glossy marinade sauce over the top to taste.

Top each bowl with a raw egg yolk (optional), a sprinkle of roasted sesame seeds and the sliced spring onion. Serve immediately.