Adobo Pork Belly Nigiri

Stir together salt, garlic powder, and pepper in a small bowl. Place pork on a baking sheet, and rub salt mixture evenly over pork; set aside, uncovered, at room temperature for 1 hour.

Preheat oven to 325°F. Line a rimmed baking sheet with aluminum foil; set a wire rack inside prepared baking sheet. Place pork on wire rack, and cover with foil. Roast in preheated oven until pork is tender and a thermometer inserted into thickest portion of pork registers at least 145°F, about 2 hours, 30 minutes. Remove pork from oven, and remove foil; let cool to room temperature, about 30 minutes. Transfer to a clean rimmed baking sheet; cover with plastic wrap, and place another baking sheet on top. Place a heavy object on top of baking sheet, and place in refrigerator; let cool completely, about 1 hour. (Pork Belly can chill, wrapped, in refrigerator up to 3 days.)

Heat oil in a small saucepan over medium. Add garlic, and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Stir in pepper and bay leaves, and cook for 30 seconds. Add coconut vinegar, soy sauce, and 1 cup of the water; bring to a boil over high, stirring occasionally. Boil, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; remove and discard bay leaves. Whisk together cornstarch and remaining 2 tablespoons water in a small bowl. Bring glaze in pan to a boil over high; whisk in cornstarch slurry, and boil, whisking constantly, until thickened, about 1 minute. (Adobo Glaze can be stored in an airtight container in refrigerator up to 3 days.)

Place rice in a fine mesh strainer; rinse under water until water runs clear. Drain. Place rice and 1 cup plus 2 tablespoons water in a small saucepan; bring to a boil over medium-high. Cover; reduce heat to low, and simmer, undisturbed, 10 minutes. Remove from heat; let stand, covered, for 20 minutes. 

Transfer rice to a large bowl; add rice vinegar, sugar, and salt, gently tossing to combine. Line a small rimmed baking sheet with parchment paper. Place rice mixture on baking sheet. Using wet hands, press rice mixture into a 6-inch square (about 3/4-inch thick). Let cool completely, about 15 minutes. Cut Sushi Rice evenly into 18 (2- x 1-inch) pieces.

Cut cooled Pork Belly into 18 (2- x 1- x 1/2-inch) pieces.

Heat a large skillet over medium-high. Working in 3 batches, add Pork Belly to skillet, and cook until light brown, 4 to 5 minutes per side. Remove Pork Belly from skillet, and transfer to a baking sheet. Brush evenly with Adobo Glaze; place each piece of Pork Belly on top of 1 [KS3] piece of nori. Place each Pork Belly-topped nori on 1 section of rice. Sprinkle evenly with furikake and chives; top with sriracha.