Steps

1. Slice the onion into 8mm thick pieces.
   🕒 02:15
2. Grate the garlic.
   🕒 02:25
3. Cut the pork belly into 3-4cm lengths.
   🕒 02:55
4. Add sugar 1 tsp, soy sauce 1 tsp, sesame oil 1 tsp, oyster sauce 2 tsp, Mirin (Sweet Rice Wine) 2 tsp, sake 2 tsp, MSG(Ajinomoto) 3 shakes, miso 2 tsp, 1 clove grated garlic, and curry powder 1/3 tsp into a bowl and mix well to make the sauce. [Chef's Tip!] Mix thoroughly so that no lumps of miso remain, ensuring an even flavor. Adding a small amount of curry powder creates an oriental depth of flavor.
   🕒 03:57
5. Lightly season the cut pork belly 220g with salt and pepper to taste.
   🕒 06:05
6. Do not add oil to the frying pan, and stir-fry the seasoned pork belly, separating the pieces as you go. [Chef's Tip!] Since fat will render from the pork belly, start stir-frying without adding oil. Separating the meat as you add it ensures even cooking.
   🕒 06:16
7. Once fat has rendered from the pork belly, add the sliced onion 60g and stir-fry.
   🕒 06:40
8. Once the onion becomes translucent, add the prepared sauce and stir-fry, coating everything thoroughly. [Chef's Tip!] Stir-frying until the sauce is well-coated and the moisture has evaporated will condense the flavors.
   🕒 06:55
9. Arrange shredded cabbage 100g on a plate, then top with the stir-fried pork belly and onions.
   🕒 07:47
10. Optionally, add mayonnaise and shichimi pepper to enjoy a flavor change.
    🕒 09:05