Steps

1. Lightly strain the juice from the oyster packs with paper towels to remove any shell fragments and set aside.
   🕒 01:39
2. Lightly rinse the oysters.
   🕒 01:50
3. Separate the garland chrysanthemum leaves from the stems.
   🕒 02:40
4. Finely chop the pork belly.
   🕒 02:49
5. Transfer the pork belly to a bowl and rub in salt. (Tip: Rubbing with rice malt is recommended for even more umami.)
   🕒 03:25
6. Heat olive oil and minced garlic in a frying pan.
   🕒 04:04
7. Finely chop the garland chrysanthemum stems and roughly chop the leaves.
   🕒 04:29
8. Once the garlic is lightly colored, add the red chili pepper to release its spice. (Tip: Adjust the spice level to your preference.)
   🕒 04:31
9. Add the pork and stir-fry until crispy. (Tip: Fry the pork until thoroughly crispy to render out its fat.)
   🕒 04:51
10. Start boiling the pasta in water with 1% salt. Boil for 6.5 minutes.
    🕒 05:02
11. Once the pork is colored and has rendered its fat, add the strained oyster juice.
    🕒 06:44
12. Add the oysters and cook thoroughly for about 2 minutes.
    🕒 06:52
13. About 1 minute before the pasta is done boiling, add the garland chrysanthemum stems.
    🕒 08:08
14. Drain the cooked pasta and combine it with the sauce.
    🕒 08:36
15. Add the al dente pasta to the sauce with oyster and pork belly flavors and cook together.
    🕒 08:40
16. Gradually add the garland chrysanthemum leaves and mix. (Tip: Adding them little by little and mixing helps them incorporate better than adding all at once.)
    🕒 09:00
17. Finally, add olive oil and, if desired, 20g of butter, and toss quickly.
    🕒 09:40