Steps

1. Remove the tough outer leaves from one small cabbage.
   🕒 00:55
2. Cut the cabbage into 8 wedges, centered around the core.
   🕒 01:15
3. Wash the cut cabbage wedges and lightly pat them dry.
   🕒 01:39
4. Lightly sprinkle a pinch of salt on 16 slices of thinly sliced pork belly.
   🕒 01:54
5. Wrap each cabbage wedge securely with thinly sliced pork belly, ensuring the core stays intact.
   🕒 02:07
6. Trim the core of the pork-wrapped cabbage wedges.
   🕒 02:42
7. Finely chop the trimmed core and tuck it in between the pork-wrapped cabbage leaves. This is the key! If you cut off the core first, the leaves will fall apart. By trimming the core after wrapping with pork and then finely chopping and tucking it in, you can use it without waste.
   🕒 02:59
8. Arrange the pork-wrapped cabbage in a frying pan, packing it tightly with the tougher parts facing outwards.
   🕒 03:45
9. Thinly slice 1 clove of garlic and scatter it over the arranged cabbage.
   🕒 04:47
10. Drizzle 2-3 tbsp of Cooking Sake (Rice Wine) over the cabbage. Cover with a lid and steam-fry over low heat for about 15 minutes. This is the key! Steaming with sake infuses the cabbage with the flavors of garlic and pork, creating a rich taste. Adjust the steaming time to your preference for an even more tender cabbage.
    🕒 05:08
11. While the cabbage is steaming, prepare the savory green onion sauce.
    🕒 05:51
12. In a bowl, combine 2 tbsp Soy Sauce, 2 tsp White Sesame Seeds, 1 tbsp Vinegar, 1 clove Grated Ginger, and 1 tsp Sesame Oil. Mix well.
    🕒 06:04
13. Add 2-3 stalks of finely chopped Green Onions and mix everything together. This is the key! Chopping the green onions finely helps them blend better with the sauce.
    🕒 06:33
14. Transfer the steamed pork-wrapped cabbage to a serving plate.
    🕒 07:00
15. Generously pour the prepared savory green onion sauce over the top. It's ready!
    🕒 07:52