Rub the pork block with salt thoroughly, place it in a storage bag, and refrigerate for half a day.

Place the pork, hot water, green onion (green part), and ginger into the rice cooker and cook on the regular setting.

Finely chop the green onion and cut the chili pepper in half to remove the seeds.

Heat sesame oil and chili in a frying pan over low heat until fragrant. Add minced green onion and the remaining sauce ingredients, then bring to a quick boil.