Tokachi Butadon (Hokkaido Pork Rice Bowl)

Cut 30 g green onion (white part) into thin strips to make "shiraganegi". Place in a bowl of cold water and set aside until later.
Cut 300 g slab skinless pork belly into thick slices about 4-5mm thick (a little less than 1/4 inch).
Measure out 60 ml water. Take a saucepan and add 15 g sugar and about 1/3 of the water. Mix until the sugar has dissolved.
Place the pan on the stove and heat on medium. Once it's on the stove, avoid mixing and instead, turn or swirl the pan around to prevent burning. Once it turns golden, add the rest of the water and swirl it around. (Be careful of splashing, protect your skin with oven mitts and long sleeves.)
Reduce the heat to medium-low and add the 25 ml soy sauce, 1 tsp sake, 1 tsp mirin and 1 tsp honey.
Continue to heat until it reaches a thin syrup-like consistency ,and then turn off the heat and set aside for later.
Heat a frying pan on medium-high, once it's hot, add 2 tsp cooking oil. Place the pork slices in the pan (try and keep it to one layer) and fry until golden brown on one side.
Flip the pork slices and pour the caramel sauce all over.
Move the pork around in the caramel sauce and continue to heat until thickened and the pork is fully covered. Once done, remove from the heat.
Dish up 2 portions cooked Japanese short-grain rice in serving bowls and arrange the pork slices on top. Garnish with the shiraganegi and cooked green peas (or edamame).
Enjoy!