What belly, you might ask. Why, pork belly, of course!
And I finally made a plate of fried rice that resembles a typical fried rice. I mean, it is of the correct color. Because I finally have a bottle of light soy sauce at my disposal. In the past, my fried rice was only seasoned with salt and pepper so the rice remained uncharacteristically white.
Originally, I planned to make belly soup, but without realizing it, I was searing the belly pieces, and I thought it would be a waste to make a soup out of seared belly pieces. So, fried rice it is!