Steps

1. Separate cabbage leaves and wash them.
   🕒 02:07
2. Cut the tough core of the cabbage into a V-shape and slice thinly. Cut the leaves into bite-sized pieces.
   🕒 02:17
3. Cut the thinly sliced pork belly into three equal, substantial pieces.
   🕒 03:21
4. Briefly rinse bean sprouts and drain well. Remove any root hairs if desired.
   🕒 03:38
5. Thinly slice the garlic.
   🕒 03:56
6. Heat 1 tbsp of vegetable oil in a frying pan and spread out the thinly sliced pork belly.
   🕒 04:06
7. Add the thinly sliced garlic and cook over low heat to slowly render the fat and extract umami from the pork. (Key Tip!) Instead of high heat, cook slowly over low heat to create a sweet lard and garlic-infused oil.
   🕒 04:36
8. Season the pork generously with salt and pepper.
   🕒 05:22
9. While rendering the lard, place the cabbage leaves and bean sprouts in a bowl, cover with plastic wrap, and microwave. (Key Tip!) Pre-microwaving ensures the best texture and color.
   🕒 05:48
10. Once the pork is crispy and has a flavorful color, remove it from the frying pan.
    🕒 06:27
11. Turn the heat to maximum, and add the microwaved cabbage and bean sprouts to the frying pan. (Key Tip!) Avoid tossing the pan; instead, stir gently with a spatula to ensure even cooking without losing heat.
    🕒 06:46
12. Once the ingredients are coated with oil, pour 1.5 tbsp of soy sauce around the edges of the pan and quickly toss to combine.
    🕒 07:53
13. Return the reserved pork to the frying pan and briefly mix everything together.
    🕒 08:09
14. Finish by drizzling 1 tbsp of sesame oil over the dish for aroma.
    🕒 08:23
15. Sprinkle with pepper to taste and serve. Enjoy!
    🕒 09:02