Pork Belly Onigiri

• 1 ounce pork belly, cut in two
• kosher salt, to taste
• 1/4 cup sugar
• 1 tablespoon Korean chile flake
• 1/4 cup fish sauce
• 1 tablespoon water
• 1/4 cup white vinegar
• 2 tablespoons negi (scallion) whites
• 2 tablespoons garlic
• 1 cup chile sauce base
• 1 cup plus 2 tablespoons cucumber, sliced on a mandoline about 1/8-inch thick
• 1/4 cup plus 3 tablespoons carrots, sliced on a mandoline about 1/8-inch thick
• vegetable oil, enough to cover 2 inches of frying pan
• 3/4 cup plus 1 tablespoon sushi rice
• 1 tablespoon negi, chopped
• 1 pinch bonito flake
• 1/2 tablespoon furikake (Japanese seasoning mix commonly found at Asian markets)
• a few sprigs cilantro
• 1/4 cup tamari

1. Combine the salt, sugar and chile flakes and mix well.
2. Combine fish sauce, water and vinegar and mix well.
3. Pour the vinegar mixture into the sugar mixture, and mix well.
4. Slice the negi whites into thin rounds, cutting across the stalk.
5. Peel and slice the garlic thinly, across the grain.
6. Add the garlic and negi to mixture, and mix well.
7. Refrigerate for later use.

pork belly, kosher salt, sugar, korean chile flake, fish sauce, water, white vinegar, scallion, garlic, chile sauce base, cucumber, carrots, vegetable oil, rice, bonito flake, furikake, cilantro, tamari

Taken from www.foodrepublic.com/recipes/pork-belly-onigiri-recipe/ (may not work)