Steps

1. Slice the onion (1/2) into slightly thick slices.
   🕒 01:04
2. Cut the pork belly slices (200g), while still in a block from the packaging, in half lengthwise, then in half again to create about 4 pieces.
   🕒 01:30
3. Lightly dust all sides of the cut pork belly with all-purpose flour. This step helps the pork to get a nice crispy sear, lock in the juices, and allows the sauce to cling better.
   🕒 02:14
4. In a bowl, combine soy sauce (2 tbsp), sugar (1 tbsp), mirin (2 tbsp), cooking sake (1 tbsp), vinegar (2 tbsp), and grated ginger (1 piece). Mix well to create the sauce. The key to enjoying the pork belly with a refreshing taste is to use a generous amount of vinegar.
   🕒 02:49
5. Heat vegetable oil in a frying pan and lightly stir-fry the sliced onions.
   🕒 03:52
6. Remove the stir-fried onions from the pan and set aside. You can adjust the cooking time for the onions to your preference; stir-fry them briefly for a slightly crisp texture, or cook them longer for a sweeter flavor. They pair well with the rich fat from the pork belly.
   🕒 04:40
7. In the same frying pan, place the flour-dusted pork belly pieces in a single layer. Sear both sides until golden brown and crispy. Cooking the pork belly in blocks ensures a crispy exterior and a tender, juicy interior.
   🕒 04:43
8. Carefully wipe away any excess oil and browned bits from the pork belly using a paper towel.
   🕒 05:33
9. Reduce the heat to low and add the prepared sauce to the pan. Increase the heat slightly.
   🕒 05:52
10. Coat the pork belly pieces thoroughly with the sauce on both sides. Once the sauce thickens and coats the meat well, turn off the heat.
    🕒 06:03
11. Arrange the stir-fried onions on a plate and place the sauce-coated pork belly on top.
    🕒 06:19
12. Drizzle the remaining sauce from the pan over the shredded cabbage.
    🕒 06:39