Steps

1. Rehydrate 50g of glass noodles in water.
   🕒 01:10
2. Trim the root end of 1/4 onion and slice thinly.
   🕒 01:24
3. Roughly chop 1/2 bunch of chives into 5cm pieces.
   🕒 01:33
4. Cut 150g of thinly sliced pork belly into 3cm pieces.
   🕒 02:29
5. Place the cut 150g of pork belly into a bowl.
   🕒 02:50
6. Add 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tbsp sugar, 2 tbsp cooking sake (rice wine), 1 clove grated garlic, and 1 tbsp sesame oil to the bowl with the pork. Mix well by massaging. This step is key for tenderizing the meat and eliminating any gamey odor.
   🕒 03:04
7. Spread the 50g of glass noodles, lightly drained, in a pan *before* turning on the heat. Layering ingredients in this order is crucial.
   🕒 04:01
8. Spread the thinly sliced 1/4 onion over the noodles.
   🕒 04:38
9. Evenly spread the seasoned 150g of pork belly, along with its marinade, over the onions.
   🕒 04:51
10. Pour in 1/2 cup of water, cover with a lid, and cook over medium heat. Layering the glass noodles, onions, and pork from bottom to top allows the pork's umami to infuse into the other ingredients, creating a harmonious flavor.
    🕒 05:22
11. Once steam is rising, reduce the heat to low and continue to simmer. This allows the glass noodles to fully absorb the flavors.
    🕒 06:13
12. Optionally, add soy sauce (to taste) and the chopped 1/2 bunch of chives. Stir and lightly sauté until the chives are tender. Lightly coating the chives with soy sauce enhances the overall flavor.
    🕒 06:56
13. Once the chives are cooked, transfer to a serving dish.
    🕒 07:48