• Gather all the ingredients.
  
• Slice ¾ lb pork belly crosswise into ¼-inch (6-mm) pieces.
  
• Grate 2 cloves garlic.

  Nami's Tip: I use a garlic press.
  
• Heat a large frying pan over high heat. Add a thin layer of neutral oil, then add the pork belly slices in a single layer. Cover with a splatter screen.
  
• Once the bottom of the pork belly slices browns, flip them. Cook until the second side is deep golden brown and caramelized, then turn off the heat.
  
• Wipe the excess oil in the pan with paper towels.
  
• Return the pan to medium heat. Add 2 Tbsp honey, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, and the garlic to the pan.
  
• Stir to combine, then cook over medium heat—honey burns quickly, so don't walk away. Cook until a glaze develops and coats the meat.
  

To Serve

• Plate the pork belly with blanched spinach. For donburi style, serve over a bowl of hot steamed rice and finish with Japanese Kewpie mayonnaise and ichimi togarashi (Japanese chili pepper).
  

To Store

• Store in an airtight container in the refrigerator for up to 3 days or in the freezer for 2 weeks.