Steps

1. Cut the Pork Belly (500g) into large bite-sized pieces.
   🕒 01:57
2. Generously rub Salt (to taste) onto the cut pork belly.
   🕒 02:11
3. In a bowl, combine the green part of leek (to taste), ginger peels (to taste), and water (to taste). Mash with your hands to extract the essence (this creates a leek-ginger stock).
   🕒 02:36
4. Thoroughly rub the prepared leek-ginger stock into the pork belly and let it sit for a while.
   🕒 03:09
5. Drain the Firm Tofu (1 block) and cut it into approximately 1cm thick slices.
   🕒 03:26
6. Cut the Lotus Root (150g) into approximately 1cm thick slices.
   🕒 03:59
7. Thinly slice the Ginger (20g).
   🕒 04:06
8. Cut the Leek (white part) (10cm) in half lengthwise and then into approximately 2cm long pieces.
   🕒 04:13
9. Prepare the Garlic (10 cloves), Dried Chili Peppers (2), Star Anise (2), and Cinnamon Stick (1).
   🕒 04:22
10. Heat White Sesame Oil (to taste) in a frying pan. Add the Pork Belly that has been marinated in the leek-ginger stock and stir-fry over high heat until the fat renders and the surface is golden brown.
    🕒 04:32
11. The key here is to caramelize the pork fat while stir-frying to bring out a deep umami flavor and toasted aroma.
    🕒 05:01
12. In a pot for simmering, add White Sesame Oil (to taste) and stir-fry the Dried Chili Peppers (2), Star Anise (2), and Cinnamon Stick (1) until fragrant.
    🕒 06:23
13. Once fragrant, add the sliced Ginger (20g) and the cut Leek (white part) (10cm) to the same pot and stir-fry until fragrant.
    🕒 06:40
14. Add the stir-fried Pork Belly to the pot. Pour in Cooking Sake (Rice Wine) (2 tbsp) and Water (500cc), and bring to a boil.
    🕒 07:06
15. In the same frying pan used for the pork, fry the Garlic (10 cloves) in the remaining fat until golden brown around the edges.
    🕒 07:56
16. The key here is to fry the garlic to prevent it from falling apart during simmering and to add a toasty flavor.
    🕒 08:05
17. Transfer the fried Garlic to the simmering pot.
    🕒 08:39
18. In the same frying pan, fry the sliced Firm Tofu in the remaining fat until golden brown.
    🕒 08:49
19. The key here is to fry the tofu to help it absorb flavors better and increase its toasted aroma.
    🕒 09:09
20. Transfer the fried Firm Tofu to the simmering pot.
    🕒 09:50
21. In the same frying pan, fry the sliced Lotus Root in the remaining fat until it becomes slightly browned and translucent.
    🕒 09:55
22. Transfer the fried Lotus Root to the simmering pot.
    🕒 10:37
23. Once all ingredients are in the pot, cover with a lid and simmer over low heat for 40 minutes.
    🕒 10:49
24. In a separate frying pan, heat White Sesame Oil (2 tbsp) and Sesame Oil (1 tbsp).
    🕒 11:00
25. The key here is that adding a small amount of sesame oil to white sesame oil enhances the aroma.
    🕒 11:15
26. In a bowl, combine the sauce ingredients: Minced Leek (1 tbsp), Minced Ginger (1 tsp), Minced Garlic (1 tsp), Dried Chili Flakes (to taste), and Black Pepper (to taste).
    🕒 12:09
27. Pour the heated oil over the ingredients in the bowl and mix immediately.
    🕒 12:18
28. Add Salt (to taste), Vinegar (2 tbsp), and Soy Sauce (a dash), and mix well to complete the sauce.
    🕒 12:29
29. Once the stew is cooked, transfer it to serving bowls.
    🕒 12:00
30. Serve with the prepared sauce on the side.
    🕒 13:00