Trim the roots and the woody parts of the leaves. Peel off any slimy or browned parts. Then slice the scallions into long thin strips. Cut the strips into pieces 2 - 3 inches long and place in a cold water bath for about 30 minutes.

Make the vinaigrette by combining the rice vinegar, sesame oil, salt and sugar together in a bowl and whisk to combine. Adjust the amounts to suit your tastes. You'll use some to dress the scallions and the rest can be served at the table.

To make the salad, put a couple teaspoons of the vinaigrette into a bowl. Drain the scallions and add them to the bowl. Mix well to cover them in the vinaigrette. Sprinkle on the chili powder (or chopped chilis like I used) and the sesame seeds and combine. Set aside until ready to serve.

Use a sharp knife to score the meaty part of the pork belly in several places. This helps keep it from curling in the pan.

Heat a small amount of oil in the bottom of a heavy skillet or grill pan. Working in batches if necessary, add the slices of pork belly and allow to cook on high heat for a couple of minutes until marks appear. Turn and cook the other side until the desired doneness and the skin crisps up a bit. The amount of time depends on the thickness of the slices and how well you like it cooked. My pieces were thin and some were overcooked. Others were perfect.

Cut into smaller pieces before serving.

Arrange the 3-4 lettuce leaves per person, the scallion salad and the cooked pork belly on a platter.

Pour some sesame oil and salt into a small bowl and set it into the center of the platter.

Pour the reserved vinaigrette and chili sauce into separate dipping bowls.

Transfer the cooked rice to a serving bowl.

Allow everyone to make their own plate.