Place 50g of cooked rice on a sheet of plastic wrap and spread it out. Add 1/6 of the shredded pizza cheese on top, then shape into a triangular rice ball. Repeat to make 6 rice balls.

Lay a slice of pork belly vertically, place a rice ball on top, and wrap the pork around it. Repeat for all 6 rice balls. Sprinkle with salt and pepper, then lightly coat with plain flour.

Heat 1 tsp of salad oil in a frying pan over medium heat. Place the wrapped rice balls seam-side down and cook until browned. Flip them over, cover with a lid, and cook on low heat for 5–7 minutes until the pork is fully cooked. Use kitchen paper to remove excess oil.