Steps

1. Cut 60g green onion in half, then slice thinly diagonally.
   🕒 01:53
2. Crush 2 cloves garlic with the side of a knife or similar.
   🕒 02:45
3. Add 1 tsp lard to a frying pan and heat over medium heat.
   🕒 03:10
4. Tear 90g pork belly by hand and add to the frying pan.
   🕒 03:25
5. Season the pork belly with salt and pepper to taste and sauté until the fat renders.
   🕒 03:42
6. Once fat renders from the pork belly, add the crushed garlic and sauté.
   🕒 04:10
7. Add the diagonally sliced green onion and sauté until softened.
   🕒 04:28
8. Add 320cc water, 1 tbsp sake, 1/3 tsp salt, and 1/2 tbsp oyster sauce, and bring to a boil.
   🕒 04:56
9. Add 7 dashes MSG(Ajinomoto) (MSG) and mix.
   🕒 05:20
10. Once boiling, add 100g 1.4mm pasta and simmer over medium heat for 4.5 to 5 minutes until the liquid evaporates. 【This is the trick!】 The broth blends with the pasta's cooking water, naturally emulsifying. The best state is when the noodles are al dente and the broth has evaporated completely.
    🕒 05:30
11. Turn off the heat, then drizzle in 2 tsp sesame oil.
    🕒 07:16
12. Add plenty of black pepper to taste and mix well to coat everything.
    🕒 07:37
13. Plate and finish with a light sprinkle of black pepper. Serve.
    🕒 08:13