Steps

1. Shred the lettuce finely. Briefly dip in ice water, drain thoroughly, and chill in the refrigerator.
   🕒 02:20
2. Cut the 500g pork belly into bite-sized pieces.
   🕒 03:41
3. In a bowl, combine 6 tbsp soy sauce, 6 tbsp mirin (sweet rice wine), and a pinch of pepper. Mix well.
   🕒 05:16
4. Heat 3 tbsp taipaku sesame oil in a frying pan over low heat. Add 1 tsp grated garlic and 3 tbsp grated ginger and sauté until fragrant. (Secret tip: Adding the garlic and ginger when the oil is still cool helps prevent splattering.)
   🕒 06:24
5. Once fragrant, remove the sautéed garlic and ginger from the frying pan.
   🕒 06:50
6. Wipe the frying pan with a paper towel. Return the sautéed garlic and ginger to the bowl with the sauce mixture from step 3 and mix.
   🕒 07:02
7. Add the 500g pork belly to the frying pan and cook over low heat, breaking it up with chopsticks.
   🕒 07:30
8. When 70-80% of the pork is cooked through and no longer pink, add the sauce mixture prepared in step 6.
   🕒 08:26
9. Increase the heat to high and stir-fry, mixing well to coat the pork evenly with the sauce.
   🕒 08:56
10. Turn off the heat and drizzle in 2 tbsp sesame oil for finishing.
    🕒 08:58
11. Line a serving plate with the chilled shredded lettuce and arrange the ginger pork on top.
    🕒 09:18
12. Mix a pinch of Sichuan peppercorn powder and a pinch of cumin powder into the remaining sauce in the pan and drizzle over the ginger pork.
    🕒 09:43