Steps

1. Remove the core from 250g cabbage and trim off the tough outer leaves.
   🕒 02:17
2. Tear the cabbage into bite-sized pieces by hand. 【Tip!】 Tearing by hand allows the flavors to penetrate the cut surfaces more easily. Slice the thick veins of the leaves for quicker cooking.
   🕒 02:42
3. Cut 180g pork belly into 3 equal pieces.
   🕒 04:06
4. Drizzle 2 tsp sesame oil over the cabbage in a bowl, cover with plastic wrap, and microwave for 1 minute and 30 seconds. 【Tip!】 Heating in the microwave before stir-frying ensures even cooking and makes it easier to stir-fry.
   🕒 04:27
5. Place the cut pork belly in a frying pan and stir-fry over medium heat without adding oil. 【Tip!】 Utilize the fat rendered from the pork belly. If using thinly sliced pork, add a small amount of oil.
   🕒 06:47
6. While stir-frying the pork belly, sprinkle with 1/3 tsp salt and ensure it coats the entire meat.
   🕒 07:06
7. Once the pork belly has browned nicely, push the pork belly to the side of the pan, add the heated cabbage, and stir-fry over high heat.
   🕒 08:04
8. Press the cabbage against the bottom of the pan to get a nice sear, and stir-fry until cooked through.
   🕒 08:57
9. Once the cabbage is seared, add 6g salted konbu and stir-fry while mixing well.
   🕒 10:20
10. Once everything is well mixed and cooked through, plate it.
    🕒 12:01
11. Garnish with scallions to taste and serve.
    🕒 12:41