Steps

1. Cut 150g cabbage into appropriate-sized pieces. Slice the hard core parts.
   🕒 04:39
2. Thinly slice 50g carrot.
   🕒 05:07
3. Slice 100g onion about 1cm thick.
   🕒 05:48
4. Mince 15g-20g garlic. Reserve about 1/3 for raw use, and use the rest for stir-frying.
   🕒 06:27
5. In a bowl, combine 2 1/2 tsp soy sauce, 2 1/2 tsp oyster sauce, 2 1/2 tsp Worcestershire sauce, 1 pinch salt, and 7-8 shakes Hi-Me, and mix well to make the sauce. 【PRO TIP!】 Make sure to mix the sauce thoroughly so that the Hi-Me and salt do not sink to the bottom.
   🕒 09:29
6. Cut 160g pork belly into bite-sized pieces.
   🕒 11:42
7. Heat 1 tbsp lard in a frying pan over high heat, then add the cut 160g pork belly, season with salt and pepper to taste, and stir-fry.
   🕒 11:56
8. Once the pork belly is slightly browned, remove it from the pan.
   🕒 13:13
9. In the oil remaining in the pan, stir-fry the minced garlic reserved for cooking.
   🕒 13:32
10. Add 50g carrot and stir-fry. 【PRO TIP!】 Stir-fry harder vegetables first to ensure even cooking.
    🕒 13:50
11. Once the carrots start to look shiny, add 100g onion and stir-fry until translucent.
    🕒 14:07
12. Add 150g cabbage and stir-fry until it wilts.
    🕒 14:20
13. Return the prepared sauce and the stir-fried pork to the pan.
    🕒 14:46
14. Add 200g bean sprouts and stir-fry quickly to maintain their crispness. 【PRO TIP!】 To keep bean sprouts crisp, add them last and avoid overcooking.
    🕒 15:06
15. Taste and adjust seasoning with salt and pepper to taste if needed.
    🕒 15:42
16. Serve on a plate, optionally top with black pepper to taste and the reserved raw garlic, and it's complete.
    🕒 15:48