Steps

1. Cut the white and green parts of 1 green onion into 5mm thick diagonal slices separately. Rinse the green parts with water before slicing.
   🕒 02:52
2. Cut 250g pork belly into approximately 4 equal pieces, spread them out on a tray, and separate them.
   🕒 05:17
3. Tear 150g cabbage into bite-sized pieces by hand and place in a heatproof bowl. Break the core into small pieces. Add 2 tsp vegetable oil, coat the cabbage evenly, and lightly massage. [Pro Tip] Coating with oil and lightly massaging helps the seasoning adhere better and prevents moisture loss during cooking.
   🕒 06:57
4. Cover with plastic wrap, creating a vent hole, and microwave the cabbage for 1 minute on 600W. After microwaving, do not remove the wrap and let it cook through with residual heat. [Pro Tip] Microwave heating provides an 'oil-blanching' effect, preventing excess moisture from the cabbage and ensuring a non-soggy result.
   🕒 08:57
5. Before turning on the heat, spread out the cut pork belly in the frying pan. [Pro Tip] Starting to cook the meat in a cold pan prevents it from shrinking and ensures a juicy finish.
   🕒 12:22
6. Place the frying pan over low to medium heat and slowly cook the pork belly until browned on both sides.
   🕒 13:22
7. Add the sliced green onion to the browned pork belly and stir-fry briefly to coat with oil.
   🕒 15:14
8. Add 1 pack of Cook Do® Premium Mala Hui Guo Rou Sauce and coat the pork and green onion thoroughly.
   🕒 15:28
9. Add the cabbage, which has been heated through with residual heat, and toss briefly to combine.
   🕒 16:25
10. Drizzle 1 tsp sesame oil for finishing, mix everything together, and serve.
    🕒 17:03