Crispy Pork Belly in Garlic-Black Pepper Sauce

Cut the pork belly into bite-sized chunks about half an inch thick. In a wide pan or wok, add the pork belly, salt, and water. Bring to a boil and simmer on medium-high until the water completely evaporates. Once the water is gone, the pork will begin to render its own fat. Fry the pork pieces in their own fat for 8 to 10 minutes until they are deeply browned and crispy on the edges. Remove the pork from the pan, leaving about 1 tablespoon of fat in the pan.

In the same pan with the remaining pork fat over medium heat, add the chopped garlic and cracked black pepper. Stir-fry for about 1 minute until fragrant but do not burn the garlic. Stir in the fish sauce, allulose, and rice vinegar, scraping up any browned bits from the bottom of the pan to form a quick glaze.

Toss the crispy pork belly pieces back into the pan with the black pepper sauce, coat them completely for 1 minute on high heat, transfer to a shallow bowl, and scatter the green onions on top.