Premium meat bowl - glazed pork belly over rice

Cut about five pounds of skinless pork belly into half inch thick slices.

Lay the slices diagonally on a hot flat griddle pan and cook about five minutes a side over medium high heat, then flip.

Cook the second half in a carbon steel pan over medium high to high heat about five minutes a side, which renders the fat faster and browns more evenly.

Boil two eggs six and a half minutes, then move them straight into ice water and peel.

Caramelise a whole roughly chopped large onion in two tablespoons of butter over medium heat 10 to 15 minutes until brown and slightly charred.

Drizzle in a quarter cup of honey, a quarter cup of rice vinegar and two tablespoons of soy sauce and reduce to a thick, saucy onion jam.

Make a wet caramel with 400 grams of white sugar and two cups of water, boiled until amber.

Add another cup of water to dilute, then 200 millilitres of soy sauce, a quarter cup of sake, a quarter cup of mirin and half a cup of honey.

Cook the pork in the glaze over medium heat about five minutes so the sauce reduces and the pork reheats and absorbs it.

Combine all the pork in one pot and stir so every piece takes the same amount of glaze.

Mound the rice in a large bowl, ladle the onion jam evenly over the peak, then stack the pork in concentric rings up to a point.

Shower sliced green onion over the top and set the halved soft boiled egg in the middle.