Steps

1. Core the cabbage and cut it into rough chunks. Slice the thicker parts of the core thinly. The trick here is that slicing the thick core thinly helps it cook faster.
   🕒 01:33
2. Cut the thinly sliced pork belly into bite-sized pieces.
   🕒 02:15
3. Spread out the cut pork and sprinkle salt and pepper to taste on one side, then coat evenly with potato starch. The trick here is that coating with potato starch locks in the juices and helps the sauce adhere better.
   🕒 02:30
4. Crack 2 eggs into a bowl and beat them well.
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5. Add 1 tbsp of water to the beaten eggs and mix well. The trick here is that adding water loosens the egg proteins, resulting in a fluffy and tender texture.
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6. Heat vegetable oil in a frying pan over medium heat for about 30 seconds.
   🕒 03:28
7. Pour all of the egg mixture into the heated pan, stir and cook until the eggs are half-cooked, then transfer to a plate. The trick here is that by making the eggs half-cooked and removing them, you prevent them from becoming tough and maintain their fluffy texture.
   🕒 03:46
8. Clean the frying pan, add a thin layer of vegetable oil again, and heat over medium heat for about 30 seconds.
   🕒 04:12
9. Add the prepared thinly sliced pork belly to the heated pan and stir with chopsticks until about 80% cooked.
   🕒 04:30
10. Once the pork is about 80% cooked, add the cut cabbage and stir-fry until it wilts.
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11. Add 1/2 tsp of sugar and 2 tbsp of cooking sake to the stir-fried pork and cabbage, and cook while letting the alcohol evaporate. The trick here is that adding the sake and sugar first allows the potato starch and seasonings to meld and thicken the sauce.
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12. Next, drizzle in 1/2 tsp grated garlic, 1.2 tbsp chicken bouillon powder, and 1/2 tbsp soy sauce, and stir-fry thoroughly until the flavors are well combined.
    🕒 05:20
13. Once the flavors are mixed, return the prepared half-cooked eggs to the pan and gently toss to combine.
    🕒 05:32
14. Plate the dish and sprinkle with black pepper as desired. It's ready!
    🕒 05:51