Steps

1. Prepare two bowls. In one, combine 1 tbsp Sesame Oil and 2 tsp Doubanjiang (approx. 12g), mix briefly.
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2. In the other bowl, combine 1 tbsp Sweet Bean Sauce (approx. 20g), 2 tsp Miso Paste, and 1 tbsp Cooking Sake (Rice Wine). Mix well to prevent the miso from clumping, creating the sweet miso sauce.
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3. Trim the tough stems from 1-2 bunches of Shiso Leaves.
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4. Roll the shiso leaves tightly and thinly slice them.
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5. Place the sliced shiso leaves in a bowl and gently fluff them to separate. (Secret Tip! Fluff them beforehand to prevent them from clumping when serving.)
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6. Cut the cabbage into quarters and remove the tough core by making a diagonal cut.
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7. Place a scale on your counter and zero it out. Tear the cabbage into large pieces by hand and add them to the scale until you have 300g. (Secret Tip! Tearing the cabbage into large pieces prevents excess moisture from being released, avoiding sogginess. Weighing also ensures the sauce flavor isn't diluted.)
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8. Finely slice the remaining cabbage core. (Secret Tip! Slice the core thinly so it cooks at the same rate as the leaves.)
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9. Rinse the cabbage and thoroughly drain the water using a salad spinner. (Secret Tip! Thoroughly draining prevents the sauce from becoming watery.)
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10. Place the drained cabbage in a bowl and knead it firmly 2-3 times. (Secret Tip! Kneading creates a textured surface on the cabbage, allowing the sauce to cling better without overcooking.)
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11. Cut 200g of Pork Belly into bite-sized pieces and separate them beforehand to ensure even cooking. (Secret Tip! Using pork belly rich in flavorful fat will result in a more delicious dish.)
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12. Since stir-fries cook quickly, prepare your serving dishes and utensils (spoons, chopsticks, etc.) in advance.
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13. Heat a frying pan over medium-low heat. Once the oil is warm, add all the cabbage.
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14. Immediately flip the cabbage to coat it evenly with oil. Stir-fry briefly until glossy, as if just warming it through. (Secret Tip! Coating with oil speeds up the cooking process. Since cabbage can be eaten raw, a quick warm-through is sufficient.)
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15. Once the cabbage is glossy, turn off the heat, transfer it to a prepared bowl, and set aside when it's about half-cooked. (Secret Tip! Avoid overcooking; removing it early is key.)
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16. Reheat the frying pan over medium-low heat and add oil.
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17. Add the pork belly and stir-fry until just cooked through. No need to season it beforehand. (Secret Tip! Doubanjiang is salty, so seasoning the pork is unnecessary and can make the dish too salty.)
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18. Flip the pork once it develops a brown sear. (Secret Tip! Overcooking will make it tough; just sear it until browned.)
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19. Once the pork is nicely seared, push it to one side of the pan. Add the prepared [A] seasonings (sesame oil, doubanjiang) to the cleared space and stir-fry until fragrant and slightly bubbling. (Secret Tip! Frying doubanjiang in oil releases significantly more flavor and umami. It's most delicious just before it burns.)
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20. Once the doubanjiang is fragrant, stir-fry it with the pork to create a delicious red oil infused with pork flavor. (Secret Tip! This oil is a crucial seasoning, so utilize it fully.)
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21. Once everything is combined, push the meat to the side again. Add the prepared [B] sweet miso sauce to the cleared space and bring it to a boil.
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22. Once boiling, quickly toss with the pork to combine the sauce and meat.
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23. Return the cabbage to the frying pan and quickly toss to combine, rather than stir-frying. (Secret Tip! Overcooking will make it soggy, so just mix it gently.)
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24. Once the sauce is evenly distributed, turn off the heat and plate the dish.
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25. Top the plated sweet miso pork and cabbage stir-fry with the thinly sliced shiso leaves.
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