Quick Lu Rou Fan Bento

Cut the molokhia for the green garnish and the ginger. Slice the ginger with the skin on, then cut it into julienne strips, and chop the molokhia.

Remove the core from the 1/2 onion and peel off the skin with a knife. Slice it as thinly as possible to shorten the simmering time, then cut the slices in half lengthwise.

Peel the shell off the boiled egg. Cut 200g of sliced pork belly into bite-sized pieces. They can be on the larger side since they shrink as they simmer.

Heat a 20cm frying pan, add the pork belly while separating the pieces, and stir-fry. No oil is needed since the pork releases its own fat.

Once the fat renders out, add the ginger and continue stir-frying.

Add the onion and stir-fry thoroughly until it turns translucent and lightly browned.

Add 100cc of water, then add 2 tablespoons sake, 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1/2 tablespoon vinegar in that order.

Add about 3 shakes of five-spice powder. Adjust the amount to taste.

Add the boiled egg and reduce the sauce, rolling the egg around while spooning the sauce over it.

Once the sauce has reduced, add the molokhia for greenery and simmer briefly. There is no need to boil it separately.

Take out the boiled egg and cut it with a thread for a clean cross-section. A knife works too.

Pack the rice into the bento box, top with the pork belly and onion, and spoon plenty of the sauce over it. Add the egg, the greens, and the beni shoga to finish. Rest the lid at an angle until the food has cooled down, then close it tightly once cool.