Steps

1. Cut the tomatoes into bite-sized pieces.
   🕒 01:23
2. In a bowl, combine 2 tbsp Miso, 3 tbsp Sugar, 3+ tbsp Cooking Sake (Rice Wine), 3+ tbsp Water, and 1 tbsp Tahini (Sesame Paste). Mix well. (This is the secret!) Adjust the sweetness with sugar according to the saltiness of your miso. Aim for a sweet and savory flavor similar to miso dengaku, with added richness from the sesame.
   🕒 01:44
3. Heat 1 tbsp White Sesame Oil in a frying pan over medium heat. Add 200g Pork Belly and stir-fry. (This is the secret!) Using thinly sliced meat will result in a tender texture.
   🕒 03:25
4. Once the pork is no longer pink and has rendered some fat, add 1 tbsp White Sesame Oil and heat.
   🕒 03:56
5. Add 3-4 slices Garlic, 1 slice equivalent Ginger, and 3-4 slices Leek and stir-fry until fragrant.
   🕒 04:06
6. Add the tomatoes and stir-fry over high heat until their edges soften and they break down into a soup-like consistency.
   🕒 04:36
7. Once the tomato edges have softened, add a few drops of Soy Sauce and a pinch of Pepper and mix.
   🕒 05:10
8. Add 1 tbsp Shaoxing Wine and stir-fry until the tomato liquid has reduced slightly.
   🕒 05:29
9. Pour in the prepared sauce mixture and increase heat to reduce the liquid.
   🕒 05:43
10. Simmer for about 3-4 minutes, stirring constantly, to coat the meat with the sauce. (This is the secret!) The miso will develop a richer flavor as it reduces.
    🕒 06:09
11. Finish by drizzling with 1 tbsp White Sesame Oil and transfer to a serving dish.
    🕒 06:33