Steps

1. Cut the pork belly into thumb-sized pieces.
   🕒 00:54
2. Cut the Manganji green peppers into thumb-sized pieces.
   🕒 00:59
3. Thinly slice the green onion, ginger, and garlic separately.
   🕒 02:39
4. Place the pork belly (300g - 400g) in a frying pan and stir-fry over medium heat. (Key Tip!) Stir-fry, allowing the pork belly to release its fat and char well, by keeping it in close contact with the pan.
   🕒 01:33
5. Once the pork belly is browned and has released its fat, add the thinly sliced green onion (a little), ginger (a little), and garlic (a little) and stir-fry to release their fragrance.
   🕒 02:38
6. Continue by adding the cut Manganji green peppers (6 pcs) and stir-fry, ensuring the fat from the pork coats everything.
   🕒 02:47
7. Add [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Soy Sauce 5 tbsp, and [A] Sugar 5 tbsp to the pan, mix everything together, and stir-fry until you can smell the fragrant aroma of the soy sauce and sugar caramelizing.
   🕒 03:05
8. Add water until the ingredients are just covered, then cover with a lid and simmer over medium heat for 7-8 minutes.
   🕒 04:02
9. Remove the lid, increase the heat, and simmer while stirring until the sauce thickens to a glossy consistency. (Key Tip!) Achieve a natural thickness by letting the fat from the pork coat the ingredients, without using any thickeners like potato starch.
   🕒 05:20
10. Once the sauce has thickened, drizzle in Sesame Oil 1 tbsp for finishing, mix well, and it's ready!
    🕒 06:50