Steps

1. Remove the core from 1/4 head of cabbage and thinly slice into about 1cm wide strips.
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2. Diagonally slice 3-4 green onions.
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3. Layer the sliced cabbage in a frying pan.
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4. Arrange the sliced green onions on top of the cabbage.
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5. Lay the 150-200g of pork belly over the green onions. This is the key! Using shabu-shabu cut pork will give a more cohesive texture and tender result.
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6. Add 2 tbsp of cooking sake over the pork, then sprinkle with 1/3 tsp salt and coarsely ground black pepper to taste.
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7. Cover and steam.
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8. Make the sauce. Grate 1/8 onion (approx. 20g) and place it in a bowl.
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9. To the grated onion, add 2 tbsp soy sauce, 1.5 tbsp vinegar, 1 clove grated ginger, and 1/2 tbsp sugar and mix. This is the key! We recommend using plenty of grated ginger.
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10. Cover with plastic wrap and microwave.
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11. Open the lid of the frying pan and check if the pork is cooked through and the vegetables are tender and wilted. This is the key! Turning up the heat to char the cabbage slightly will add a delicious aroma.
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12. Pour the warmed sauce over the steamed pork in the turned-off frying pan.
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13. Finish with chili pepper, black pepper, chili oil, or other toppings as desired.
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