Make the sauce by mixing all the ingredients minus the water in a jar. You will add the water to the sauce just before adding it to the pan.
Caramelize onions in a large skillet and take them out in a bowl. Add a little more oil to the pan and add the smashed garlic cloves. Infuse the oil with garlic for a couple of minutes.
Cook the pork belly in batches, until golden brown on each side, without overcooking. Add the cooked pork belly to the onion and garlic bowl. Discard most of the fat in the pan leaving just one tablespoon.
Add the cooked ingredients from the bowl back into the pan. Add the water to the sauce, and add it to the pan. Stir well, bring to a boil, cover and cook on low heat for about 40 to 50 minutes, until the sauce thickens and the pork belly is tender.
Heat the oil in a skillet on medium heat and add the cauliflower rice. Stir well, add the coconut aminos and mirin and cook for about 5-10 minutes, or until the desired texture. Season with toasted sesame oil, salt and pepper and spring onions.
Divide the cauliflower rice between two serving bowls, add the pork belly to the bowls, and garnish with the micro greens and spring onions.