Steps

1. Lightly crush and then slice 2 cloves of garlic.
   🕒 02:36
2. Finely julienne 20g of green onion.
   🕒 03:13
3. Cut 80g of pork belly into approximately 4cm lengths.
   🕒 03:40
4. Season the cut pork belly with salt and pepper to taste for marination.
   🕒 03:46
5. Place 200g of bean sprouts into a bowl.
   🕒 03:51
6. Add 1 tbsp of lard to the bowl with the bean sprouts, cover with plastic wrap, and microwave on 600W for 1 minute. This achieves the same effect as "oil-blanching" in Chinese cooking, resulting in a crispier texture for the bean sprouts.
   🕒 04:04
7. In the bowl with the microwaved bean sprouts, add 1/2 tsp of potato starch, 1/3 tsp of salt, 1/2 tsp of soy sauce, black pepper to taste, and 6 shakes of MSG (Umami Seasoning). Mix well to combine. Coating the bean sprouts with the seasonings beforehand ensures even flavor distribution during the short stir-fry time.
   🕒 05:02
8. Heat 1 tsp of lard in a frying pan over high heat. Stir-fry the marinated 80g of pork belly until lightly browned.
   🕒 06:01
9. Using the rendered pork fat, sauté the sliced 2 cloves of garlic.
   🕒 06:44
10. Once the garlic is fragrant, add the julienned 20g of green onion and stir-fry until slightly softened.
    🕒 06:52
11. Add the seasoned bean sprouts from the bowl, along with any remaining liquid, to the frying pan. Stir-fry quickly over high heat for about 10 seconds. Since the bean sprouts have already been partially cooked, a short stir-fry time is crucial to maintain their crispness.
    🕒 07:13
12. Transfer to a serving plate.
    🕒 07:42
13. Optionally, add chili oil for a flavor variation.
    🕒 09:44