Wash the pork and cut it into two thin pieces. Marinate with minced garlic, minced lemongrass, fish sauce, sugar, and pepper for about 20 minutes. Air-fry or pan-sear until both sides are golden. Boil the pork belly until cooked through.

Boil the shrimp, peel, then shred or pulse in a food processor until fluffy. Heat a pan with a little oil and sauté chopped shallots until fragrant. Add the shrimp, a pinch of seasoning powder, and pepper. Stir until the shrimp is dry and slightly crispy.

Crack the duck eggs into a bowl and beat with a splash of fish sauce, a pinch of MSG, and pepper. Heat a pan with a little oil and fry the eggs until cooked through.

To make the sweet and tangy fish sauce: Combine 1 part fish sauce, 1 part sugar, and 2 parts water. Bring to a boil, let cool, then add lime juice, minced garlic, and chili.

Slice the caramelized/boiled pork, pork sausage, fermented pork roll, and fried eggs into thin strips. Scoop cooked rice into a bowl, press gently, then invert onto a plate. Arrange a little of each topping around the rice.