Steps

1. Prepare 150g of Brussels sprouts. Peel off any dirty outer leaves and trim about 2-3mm from the root end.
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2. Cut the Brussels sprouts in half lengthwise.
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3. Cut the 80g of pork belly into slices about 3mm thick.
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4. Peel and thinly slice 1 clove of garlic.
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5. Prepare sliced chili peppers (to taste).
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6. Heat 1 tbsp of olive oil, sliced garlic, and sliced chili peppers in a frying pan over medium-low to medium heat.
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7. Once the garlic is fragrant, add the sliced pork belly and stir-fry.
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8. When the pork belly starts to brown, remove the pork belly and garlic from the pan before they burn.
   🕒 02:10
9. In the same frying pan, add the Brussels sprouts and arrange them cut-side down. Stir-fry briefly to coat them with oil.
   🕒 02:17
10. Add 2 tbsp of Cooking Sake (Rice Wine), cover with a lid, and steam.
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11. Cook until the Brussels sprouts are tender and have developed a good sear on the surface.
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12. Once seared, return the removed pork belly and garlic to the pan and stir-fry everything together briefly.
    🕒 03:09
13. Finish by adding 1 tsp of olive oil and season with salt and pepper (to taste).
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14. Once everything is well combined, transfer to a serving plate.
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15. Sprinkle Parmesan cheese generously over the plated Brussels sprouts, and add coarsely ground black pepper as desired. This combination of Parmesan cheese and black pepper perfectly complements the peperoncino-style seasoning, creating a deep and complex flavor.
    🕒 03:44