For the pork belly confit: Preheat the oven to 220 degrees F. Combine the pork belly, duck fat and vegetable oil in a high-sided baking dish; the pork belly should be fully submerged. Transfer to the oven and cook for 4 hours.
For the steamed rice: Add the rice and 1 cup water to a rice cooker. Cook for 35 minutes.
For the caramelized pineapple: Heat a nonstick skillet over medium-high heat. Add the pineapple and cook, turning once, until caramelized, about 10 minutes.
For the slow-poached egg: Heat a temperature-controlled water bath to 145 degrees F. Add the egg and cook for 28 minutes. Remove with a slotted spoon and plunge immediately in an ice bath. Before serving, reheat the egg in simmering water for 1 to 2 minutes.
For the fried rice: Cut 2 ounces of the pork belly confit into 1-inch cubes. Heat the vegetable oil in a wok over high heat. Add the garlic and cook until toasted, 1 minute. Add the cubed pork belly and brown on all sides. Add the green peas, snow peas and kimchee and stir fry 1 to 2 minutes. Add 2 cups of the steamed rice and leave undisturbed to toast on one side, 1 to 2 minutes. Slowly add the kimchee base and soy sauce and stir to incorporate. Stir in the caramelized pineapple and transfer the fried rice to a bowl. Crack the slow-poached egg over the top. Garnish with scallions and sesame seeds.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.