Press the pork slices between stacks of paper towels to remove surface moisture.
Roll up each slice into a log.
Thread the rolled pork belly with bamboo skewers (see notes).
Brush or spray a frying pan with oil and heat.
Lay the skewered pork in the oil in a single layer and sear on all sides until lightly browned.
Mix all the ingredients for the teriyaki sauce and pour in.
Bring the sauce to a boil, set the heat to low, cover the pan and braise the skewered pork, turning them over every few minutes, until most of the sauce has been soaked up.
Continue cooking the pork in the rendered fat, turning them over often, until the sauce caramelizes (see notes) and forms a glaze on the surface of the meat.
Notes
How many rolled pork per skewer depends on the length of the skewer. For best results, choose a skewer length that will fit in your frying pan.During the last stage of cooking, take care to remove the pork from the pan before the caramelized sauce gets burnt and turns bitter.