Braised pork belly recipe (of how I made it)

\-1.5–2 lbs pork belly, cut into 1-inch cubes

\-3–4 tbsp soy sauce

\-1 tbsp dark soy sauce

\-2 tbsp Shaoxing wine (or dry sherry/mirin)

\-1–2 tbsp sugar (you could also use another

 sweetener, I've used sweet-n-low before)

\-4 slices fresh ginger

\-4 cloves garlic, smashed

\-2 star anise

\-1 tsp five-spice powder 

\-2 tsp chili flakes 

\-Enough water to cover the pork belly (between 1-2 cups)

I did this as a drop and cook, putting everything above into my rice cooker. It cooked in one cycle for me but it is possible it might take other people's rice cookers up to 2 cycles. You cook until the water has reduced down to a glossy thick sauce. 

Also, opening up the rice cooker lid, the steam is ridiculously hot so be fucking careful.

Cucumber salad:

\-3 Korean cucumbers

\-1 tsp salt

\-1–1½ tsp gochugaru

\-1 tsp minced garlic

\-1 tbsp rice vinegar

\-1 tsp soy sauce

\-½ tsp sugar or other sweetener

\-½ tsp sesame oil

\-1 tsp Sesame seeds

Directions: Slice the cucumbers as thin as you want them. Toss with salt and leave for 10 minutes. Rinse and then dry the cucumber slices. In a large bowl, combine the cucumbers and seasoning until the cucumbers are evenly coated. You can add more sesame seeds if you want to. 

My bento box with braised pork belly, cucumber salad and baby bok choy