Steps

1. Roughly chop the cabbage and remove the core. Use 500g of cabbage (half of 1kg).
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2. Place the chopped cabbage in a bowl and sprinkle with 10g of salt (2% of the cabbage weight). Massage thoroughly with your hands until it becomes wilted.
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3. Add 10 Sichuan peppercorns and 3-4 dried chili peppers to the cabbage and mix well.
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4. Transfer the mixed cabbage into a zipper bag, remove as much air as possible, and seal.
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5. Let it marinate at room temperature or in the refrigerator for 3 days. In hot weather, leave it at room temperature for 1 day, then refrigerate. This is the key! Marinating develops the acidity and umami.
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6. Prepare the Rosemary Vinegar. In a plastic bottle, combine 300-400ml of vinegar, approx. 10cm square of kombu, and 2 sprigs of rosemary. Let it steep overnight.
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7. Place the pork belly in a frying pan and stir-fry until browned.
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8. Once fat has rendered from the pork, add 2 tbsp of white sesame oil and stir-fry over high heat.
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9. When the pork turns white, add the marinated cabbage and stir-fry together.
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10. Drizzle 6 tbsp of rosemary vinegar over the entire mixture.
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11. Cover and simmer for 3 minutes.
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12. Remove the lid, add black pepper to taste, and mix well.
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13. Finish by drizzling 1 tbsp of sesame oil over the top. Serve.
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