Steps

1. Finely chop 1/2 stalk of green onion.
   🕒 01:54
2. Remove pits from 3 umeboshi (pickled plums) and mash into a paste.
   🕒 02:02
3. In a bowl, combine 1 tsp grated garlic, 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp shaoxing wine (or cooking sake), and 1/2 tsp potato starch. Mix well. This is the trick: adding potato starch helps the sauce cling better to the meat.
   🕒 02:48
4. Cut 250g of pork belly slices into 5cm lengths.
   🕒 03:36
5. Separate the cut pork belly slices and coat them evenly with the prepared sauce. This is the trick: for a lighter taste, you can substitute with pork loin, chicken thigh, or chicken breast cut into bite-sized pieces.
   🕒 04:09
6. Spread 200g of bean sprouts evenly in a frying pan.
   🕒 04:44
7. Add about 1cm of water to the pan, enough to cover the bean sprouts about 70% of the way.
   🕒 04:57
8. Arrange the coated pork belly slices one by one over the bean sprouts, ensuring they don't clump together.
   🕒 05:17
9. Cover with a lid and cook over medium heat.
   🕒 05:37
10. Once boiling, reduce heat to low and steam for 7-8 minutes until the pork is cooked through. This is the trick: you can substitute the bean sprouts with cabbage, napa cabbage, or mushrooms like enoki. The vegetables at the bottom act as a steamer.
    🕒 05:50
11. Roughly chop 3 shiso leaves.
    🕒 06:41
12. Plate the steamed pork belly and bean sprouts, then sprinkle with the chopped shiso leaves.
    🕒 06:58