Steps

1. Separate the leaves and the tough core of 1/4 Chinese Cabbage (500g).
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2. Diagonally slice the tough core of the cabbage into 2cm pieces to help it cook faster. This is the key! Slicing the core diagonally makes it cook more evenly.
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3. Cut the cabbage leaves into 2cm pieces as well.
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4. Sprinkle salt (to taste) over 150g of pork belly slices and coat them with potato starch (as needed).
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5. Heat oil in a frying pan over medium heat.
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6. Once the pan is hot, add the potato starch-coated pork and cook.
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7. Once the pork is cooked through and has changed color, remove it to a plate.
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8. Add the cut Chinese cabbage to the empty frying pan and stir-fry.
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9. When the edges of the cabbage core start to look slightly translucent, add 2 tbsp Cooking Sake (Rice Wine), 4 tbsp Water, 1 tbsp Oyster Sauce, 2 tsp Chicken Bouillon Powder, and 1 tsp Grated Garlic. Mix everything together.
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10. Once the seasonings are combined and simmering, reduce heat to medium-low. Add the reserved pork, cover, and cook for 5 minutes.
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11. After 5 minutes of cooking, stir in 2 tsp Sesame Oil for the finish. This is the key! Adding sesame oil at the end preserves its flavor.
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12. Once the sesame oil is incorporated, add the slurry (1 tbsp Water + 1 tsp Potato Starch) to thicken the sauce. This is the key! Using a starch slurry ensures the sauce coats the ingredients well for a delicious finish.
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13. Turn off the heat once the sauce has thickened and serve in a bowl. Completed!
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