Steps

1. Slice 1/2 stalk of leek diagonally.
   🕒 00:52
2. Cut 1 green bell pepper into bite-sized pieces.
   🕒 00:53
3. Finely mince 2 tsp garlic, 2 tsp ginger, and 2 tsp leek for aromatics.
   🕒 00:56
4. Quarter 1/4 head of cabbage, removing the core. Tear it by hand and squeeze firmly to create cracks. (This is the key!) Creating cracks helps the sauce penetrate better.
   🕒 01:17
5. Boil 500g (approx. 17.6 oz) pork belly block in plenty of water for about 1 hour, until a skewer can easily pass through.
   🕒 03:06
6. Let the boiled pork belly cool, then slice 150g (approx. 5.3 oz) thinly. (This is the key!) Cooling allows for thinner, cleaner slices.
   🕒 03:47
7. Heat 2 tbsp Taihak Goma Oil (White Sesame Oil) in a frying pan and add the cabbage.
   🕒 05:25
8. Once the cabbage is coated with oil, add 50ml of pork boiling liquid, cover, and steam-fry over medium heat for 1 to 1.5 minutes. Transfer the steamed cabbage to a bowl.
   🕒 05:57
9. Add the sliced 150g (approx. 5.3 oz) pork belly to the frying pan and stir-fry.
   🕒 06:56
10. Once the fat has rendered, add the minced 2 tsp garlic, 2 tsp ginger, and 2 tsp leek, then add the diagonally sliced 1/2 stalk of leek and stir-fry.
    🕒 07:56
11. Once fragrant, add 1 green bell pepper and stir-fry. When the vegetables are coated with oil, transfer them to a bowl.
    🕒 08:35
12. Add about 1 tsp of oil to the frying pan and stir-fry 1 tsp of Doubanjiang (Spicy Bean Paste) to infuse the oil.
    🕒 09:06
13. Add 2 tbsp Tianmianjiang (Sweet Bean Paste), 1 tbsp Soy Sauce, and 2 tbsp Sugar and mix.
    🕒 09:29
14. Once simmering, add 3 tbsp of pork boiling liquid and continue to simmer.
    🕒 10:11
15. When the sauce is delicious, return the stir-fried cabbage and pork and vegetables to the pan. Stir-fry to thoroughly coat everything with the sauce.
    🕒 10:38
16. Finish by drizzling in 1 tbsp Chili Oil and 1 tsp Sesame Oil. Serve.
    🕒 11:15