Steps

1. Place 200g pork offcuts in a bowl.
   🕒 02:09
2. In a separate bowl, mix together 2 tbsp miso, 1 tbsp Mirin (Sweet Rice Wine), 2 and 1/2 tsp sugar, 1 tsp soy sauce, 1 clove grated garlic, and 3 dashes MSG(Ajinomoto) (MSG).
   🕒 02:14
3. Add the prepared seasoning to the bowl with the pork offcuts and rub it in thoroughly.
   🕒 03:32
4. Tear the cabbage leaves by hand a few at a time. Finely chop the core.
   🕒 04:16
5. Place the torn cabbage in a bowl and toss with 1 and 1/2 tsp sesame oil.
   🕒 04:50
6. Cover with plastic wrap and heat in a microwave (600W) for 1 minute 40 seconds.
   🕒 05:30
7. Season the heated cabbage with salt and pepper to taste and thoroughly coat with 1 tsp potato starch. [Pro Tip!] The potato starch will absorb moisture released from the cabbage, resulting in a cohesive stir-fry.
   🕒 06:41
8. Heat 1 and 1/2 tsp sesame oil in a frying pan over medium-high heat.
   🕒 07:17
9. Spread the marinated pork offcuts in the frying pan and cook until browned. [Pro Tip!] Spread the meat to ensure it touches the bottom of the pan to develop a fragrant sear.
   🕒 07:29
10. Once the pork is cooked through, push it to one side of the pan and add the microwaved cabbage to the empty space.
    🕒 08:11
11. Stir-fry the cabbage over high heat until browned, then mix everything together.
    🕒 08:21
12. Serve on a plate. Optionally, sprinkle with Shichimi Togarashi to taste.
    🕒 09:08