Steps

1. To make the sauce, grate 10g of ginger into a bowl. (Pro Tip: Grating over a scale helps use every bit of the ginger. Laying plastic wrap on your cutting board makes cleanup easier.)
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2. Add 2 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Soy Sauce, 1 tbsp of Oyster Sauce, and 1 tsp of Chicken Bouillon Granules to the grated ginger and mix.
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3. Prepare the slurry in a separate container. Mix 1 tbsp of Potato Starch with 3 tbsp of water until smooth and lump-free. (Pro Tip: A 1:3 ratio of potato starch to water will ensure a smooth slurry without lumps, as it thickens with less liquid.)
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4. Trim the core from the Napa Cabbage (approx. 500g) at an angle so there are no hard parts left.
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5. Separate the Napa cabbage leaves and slice them diagonally, cutting against the grain. Chop the leafy parts coarsely. (Pro Tip: Slicing the core diagonally helps it cook faster and release more flavor. A slight tilt of the knife while cutting, like drawing a 'te' character, creates a beautiful diagonal slice.)
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6. Wash all the cut Napa cabbage under running water and thoroughly drain using a salad spinner. (Pro Tip: Inspect Napa cabbage leaves for insects as they are often found inside. Ensuring the leaves are dry prevents the sauce from becoming too watery.)
   🕒 03:50
7. Heat oil in a frying pan.
   🕒 04:32
8. Cut 200g of Pork Belly into bite-sized pieces. (Pro Tip: Fatty pork belly remains tender even after braising and is ideal for this dish.)
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9. Add the cut pork belly to the frying pan, separating the pieces.
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10. Heat the pan over medium heat. Sprinkle a pinch of salt and generous amount of pepper over the pork and sear lightly until the surface changes color. (Pro Tip: Lightly searing the pork before braising helps to reduce any gamey odor.)
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11. Once more than half of the pork has turned white, add all the Napa cabbage.
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12. Pour in the prepared sauce, cover the pan, and steam for 1 minute. (Pro Tip: Steaming wilts the Napa cabbage, making it easier to mix.)
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13. Remove the lid and mix thoroughly until the Napa cabbage is tender. (Pro Tip: As the leaves soften, they absorb the delicious flavor of the sauce. The slight crunch of the remaining white core adds a delightful texture.)
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14. Turn off the heat. Stir the slurry well again, then pour it evenly over the mixture.
    🕒 07:22
15. After adding the slurry, stir immediately and thoroughly. (Pro Tip: Starch thickens when heated, so mixing off the heat and then returning to medium heat to thicken prevents lumps.)
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16. Return to medium heat and let it simmer to stabilize the thickened sauce.
    🕒 07:57