Thinly slice the onion and prepare it. Use half an onion per serving, or more if preferred.

Mix soy sauce, brown sugar, cooking wine, ginger powder, and water to create the sauce.

Bring the sauce to a boil in a pot.

Add the sliced onions to the boiling sauce and let it simmer briefly. Turn off the heat and let the residual heat soften the onions.

Heat a pan and add the pork belly. Season with fine salt and black pepper.

Flip the pork belly until cooked through and cut into bite-sized pieces. Cook until golden brown.

Remove excess grease from the pork belly using a paper towel. Pour the sauce over the pork belly, excluding the onions.

Simmer the pork belly in the sauce until it absorbs the flavors and turns a rich brown color.

Turn off the heat when the sauce becomes sticky and coats the pork belly well.

Serve rice in a bowl and top with the cooked onions.

Place the pork belly pieces on top of the onions.

Add a small dollop of fresh wasabi in the center.