Steps

1. Cut the garlic chives into 5cm lengths. If the base is tough, make a vertical slit.
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2. Thinly slice the core of the cabbage. Cut the leaves into 1cm wide strips.
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3. Remove the core from the onion and slice thinly.
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4. Slice the garlic thinly.
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5. Cut the pork belly slices into 5cm lengths.
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6. Loosen the cut pork.
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7. Lightly coat the loosened pork with a pinch of potato starch. [Key Tip!] Lightly coating with potato starch helps the sauce adhere better.
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8. Heat 1 tbsp of sesame oil in a frying pan over medium heat.
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9. Once the pan is hot, add the pork and stir while loosening it.
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10. Once the pork is cooked, add 1/4 onion and 2 cloves of garlic and stir until fragrant.
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11. Once fragrant, add 1/6 head of cabbage. [Key Tip!] After adding cabbage, avoid stirring too much to prevent it from becoming watery. Stir occasionally to cook evenly.
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12. Once the cabbage is cooked, add [A] 3 tbsp Cooking Sake (Rice Wine), [A] 2 tbsp Soy Sauce, and [A] 1 tbsp Sugar.
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13. Bring the seasonings to a boil and coat everything evenly.
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14. Finally, add 1/2 bunch of garlic chives and stir-fry quickly. [Key Tip!] Overcooking garlic chives will make them limp, so add them at the end and cook them quickly.
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15. Plate the dish and sprinkle with a pinch of black pepper. [Key Tip!] Since the flavor is on the sweeter side, a generous amount of black pepper will balance it out.
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