Cut the pork belly into 4 equal pieces.

Slice the green onion, remove the core, and shred finely. Soak in water and drain to make shiraga-negi.

Heat 1 tsp vegetable oil in a pan over medium heat. Add pork and sear both sides until browned. Remove excess oil with a paper towel.

Add water, sake, and green onion (green part) to the pan. Bring to a boil, cover, and simmer on low heat for 15 minutes. Add soy sauce and honey, simmer for another 5 minutes, and let cool.

In a bowl, mix all dry dough ingredients except milk. Gradually add milk and mix. Add 1 tbsp vegetable oil and knead into a dough.

Divide the dough into 4 portions. Roll each into an oval shape, brush with sesame oil, and fold slightly off-center using a chopstick to create a crease.

Heat 1 tsp vegetable oil in a pan over medium heat. Place the dough pieces in the pan, add 50cc water, cover, and steam over low-medium heat for 15 minutes. Remove the lid, let the water evaporate, and drizzle 1 tsp sesame oil around the edges. Cook until crispy.