Steps

1. Cut off the tough base of the Chinese Cabbage and tear it into large pieces by hand. (Secret Tip: Squeezing the tough parts tightly by hand helps them cook faster.)
   🕒 01:54
2. Thinly slice the Green Onion diagonally. Finely julienne the Ginger.
   🕒 02:48
3. Finely mince the Dried Shrimp, Preserved Vegetable (Zha Cai), and Chili Pepper separately.
   🕒 02:40
4. Bring a large pot of water to a boil. Add [A] White Sesame Oil 2 tbsp, [A] Salt (to taste), and [A] Chicken Stock Powder 10g.
   🕒 02:59
5. Add the torn Chinese Cabbage to the boiling water, starting with the tougher parts. Once all the cabbage is in, cover and boil for 4 minutes.
   🕒 03:54
6. After 4 minutes, add the Pork Belly 100g and cook until the meat turns white.
   🕒 04:20
7. Drain the cooked Chinese Cabbage and Pork Belly in a colander and squeeze out excess water thoroughly.
   🕒 04:36
8. In a bowl, layer the chopped Green Onion, Ginger, Dried Shrimp, Preserved Vegetable (Zha Cai), and Chili Pepper.
   🕒 05:19
9. Heat [B] White Sesame Oil 6 tbsp and [B] Sesame Oil 1 tbsp in a frying pan until it just starts to smoke. Pour the hot oil over the aromatics in the bowl. (Secret Tip: Pouring over the chili pepper will instantly release its aroma.)
   🕒 05:57
10. Mix everything well, then add [B] Fish Sauce 2 tbsp, [B] Cooking Sake (Rice Wine) 3 tbsp, [B] Pepper (to taste), and [B] Soy Sauce (a dash). Mix again.
    🕒 06:46
11. Add the drained Chinese Cabbage and Pork Belly to the bowl with the mixed aromatics and seasonings. Toss well to ensure the flavors are evenly distributed.
    🕒 07:41
12. Serve on a plate and enjoy!
    🕒 08:24