The cast-iron skillet means more surface area to crisp up the rice!
Place the rice in a medium bowl, cover with 2 inches of water, and soak for 1 hour.Drain the rice, then transfer to a 10-inch cast-iron or nonstick skillet. Stir in the 1⅔ cups water, 3 teaspoons of the neutral oil, and the salt. Gently shake the pan to even out the rice. Scatter the sliced sausages and pork belly on top.Bring the rice and water to a simmer over medium-high heat.
Cook, uncovered, for an additional 7 to 10 minutes to crisp the bottom of the rice. Use a thin spatula to check the bottom periodically, and rotate the pan a few times to ensure the rice is cooking evenly.Make the sauce: In a small saucepan, combine the sugar, water, light soy sauce, dark soy sauce, sesame oil, and white pepper. Bring to a simmer over medium heat and stir to dissolve the sugar. When the sugar is dissolved, turn off the heat.
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