Steps

1. Remove the core from the lettuce.
   🕒 02:28
2. Tear the lettuce into bite-sized pieces by hand. [Tip!] Tearing by hand creates jagged edges, allowing the sauce to cling better.
   🕒 02:37
3. Wash the torn lettuce and drain thoroughly.
   🕒 02:52
4. Further pat dry the lettuce with paper towels.
   🕒 03:20
5. Crush and roughly chop 1 clove of garlic. [Tip!] Crushing before chopping enhances the aroma.
   🕒 03:49
6. Place 180g thinly sliced pork in a bowl, add salt and pepper to taste, 2.5 tsp potato starch, and 1 tbsp sake, then massage well. [Tip!] The potato starch coats the pork, and the moisture from the sake soaks in, resulting in tender and juicy pork.
   🕒 04:01
7. If the thinly sliced pork pieces are too large, tear them into bite-sized pieces.
   🕒 04:30
8. Add 10g butter to a large frying pan and heat over medium heat.
   🕒 07:26
9. Once the butter has melted, add the minced garlic and sauté until fragrant.
   🕒 07:36
10. Once the garlic starts to change color, add the pre-treated thinly sliced pork, breaking it apart, and stir-fry until its color changes.
    🕒 07:42
11. Sprinkle the thinly sliced pork with 1/4 tsp salt and add 3 shakes of MSG(Ajinomoto) (MSG), then stir-fry.
    🕒 07:59
12. Add 2 tsp oyster sauce and mix thoroughly to coat.
    🕒 08:17
13. Add the washed and drained lettuce and stir-fry quickly until just wilted. [Tip!] Lettuce cooks quickly, so add it last to retain its texture. Stir-frying until it becomes translucent is recommended.
    🕒 08:25
14. To finish, sprinkle with black pepper to taste. [Tip!] Butter and black pepper are a great combination, adding extra flavor.
    🕒 09:04
15. Plate and serve.
    🕒 09:14