Gather all the ingredients.
Fill stove top pot with enough water to completely submerge the entire pork belly. Bring to boil.
Once boiling, add the pork belly, sake, and salt. Bring heat down to low, cover and cook for 40 minutes.
While waiting for the pork belly, cut ginger into julienne slices and set aside.
Mince umeboshi so it becomes nearly paste-like and set aside.
Cut garlic into thin slices. You will need around 8-10 slices.
In a small fry pan, add 1 tsp of neutral cooking 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.
Pour high temp neutral cooking oil into a frying pan on high heat. Once the oil is up to temp, carefully place pork belly onto the frying pan, skin side down (cover to reduce oil splatter). Sear for 1-2 minutes or until you get a nice golden crust. When searing, do not move the meat. Once the seared, flip on the other side and repeat (no need to crust the sides).
Once both sides are seared, transfer to a serving plate. On top of each pork belly, add in the following order, minced garlic, umeboshi, julienne ginger, and a sprinkle of Sesame Seeds.