Make the confit: Preheat the oven to 220 F. Using a casserole or any ovenproof dish, place pork belly inside dish and cover with the oil and fat.
Cook in the oven until tender, about 4 hours. Cool in the oil then remove and cut into small pieces.
To cook the egg place it in a temperature controlled water bath, such as an immersion circulator, at 145 F for 28 minutes. Transfer to an ice bath to stop the egg from cooking further. Reheat before serving and carefully peel.
To make the fried rice heat a wok until hot. Add just enough vegetable oil to coat and the garlic. Cook, stirring until the garlic is toasted.
Add pork belly and brown on all sides. Add fresh kimchee and both peas and stir together.
Then add rice, packing it down slightly to let it toast on one side. Once toasted, slowly add the kimchee base and soy sauce and stir together.
Remove from heat and stir in caramelized pineapple. Transfer to a serving bowl and top with the poached egg, sesame seeds and scallions.