Gather all the ingredients.
Fill stove top pot with enough water to completely submerge entire pork belly. Bring to boil.
Once boiling, add entire pork belly, sake, and salt. Bring heat down to low, then cover and cook for 40 minutes.
While waiting for the pork belly, cut ginger into julienne slices. Set aside.
Mince umeboshi so it becomes nearly paste-like and set aside.
Cut garlic into thin slices. You will need 8-10 slices (will vary on the size of pork belly).
In a small fry pan, add 1 tsp of olive oil and sliced garlic on medium heat. Cook until browned on both sides (about 2-3 minutes) and transfer to a holding bowl.
After 40 minutes, remove pork belly from water, place on cutting board and cut into bite-size pieces that are about 1/2 in width. You can discard the liquid or use it as a soup base.
Pour Sesame Seed Oil into a cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). When the cast iron pan is ready, the oil will lightly smoke. Reduce heat to medium and carefully place pork belly onto cast iron pan, skin side down (you may use a cover to reduce oil splatter). Cook for 1-2 minutes or until you get a nice golden crust. When searing, do not move the meat. Once the crust is formed, flip on the other side and repeat (no need to crust the sides).
Once both sides are crusted, transfer to a serving plate. On top of each pork belly, add garlic > minced umeboshi > julienne ginger > sprinkle of Sesame Seeds.