Steps

1. In a bowl, add Pork Belly (sliced) 200g, Salt (pinch), and Grated Ginger 1 clove. Mix well.
   🕒 00:59
2. Add Egg 1 to the bowl with the pork and mix again thoroughly. Key Tip: Adding egg enhances the meat's richness, making it tender and moist.
   🕒 01:53
3. Next, add Potato Starch 4-5 tbsp and mix until the pork is thoroughly coated. Key Tip: Coating with potato starch seals in the meat's juices, ensuring a juicy finish.
   🕒 02:35
4. Wash Chives 1/2 bunch, trim the ends, and cut into 5cm lengths.
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5. In a separate bowl, combine Soy Sauce 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Sugar 1 tbsp, and Vinegar 1/2 tbsp. Mix well to create the sauce.
   🕒 03:22
6. Heat Vegetable Oil 2 tbsp in a frying pan over medium heat.
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7. Add the prepared pork to the hot pan, spreading it out into bite-sized pieces. Cook until browned on both sides. Key Tip: Don't worry if the meat pieces are uneven. Spreading them out thinly helps them cook faster.
   🕒 04:01
8. Once the pork is cooked, add the chopped Chives and stir-fry briefly until they are incorporated. Key Tip: For a crisp texture, stir-fry quickly. For a softer texture, stir-fry longer.
   🕒 05:14
9. Pour in the prepared sauce and stir-fry until everything is well coated.
   🕒 05:35
10. Drizzle with Sesame Oil 1 tbsp as a finishing touch, give it a quick mix, and turn off the heat.
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11. Transfer to a plate and serve. Enjoy!
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