Steps

1. Cut off the tough part at the base of the spinach. Be careful not to cut off too much, as it is highly nutritious. 【Chef's Tip!】 The roots are the most nutritious and delicious part, so use them without trimming too much.
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2. Cut the spinach into 3 equal parts.
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3. Place the cut spinach in a bowl and soak in plenty of water for 15 minutes. Change the water once during this time. 【Chef's Tip!】 Oxalic acid is water-soluble, so soaking in water removes it, making the spinach easier to eat and healthier. It also helps to remove dirt.
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4. Slice 10g of garlic thinly.
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5. Cut 160g of pork belly into 3-4cm wide pieces and season with salt and pepper to taste.
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6. Drain the soaked spinach in a colander and squeeze out the excess water firmly by hand. Further remove moisture by pressing with kitchen paper. 【Chef's Tip!】 Thoroughly squeezing out the moisture from the spinach prevents the stir-fry from becoming watery.
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7. Heat 1 tbsp of olive oil in a frying pan, add the thinly sliced garlic and sliced chili peppers to taste, and stir-fry over low heat.
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8. When the edges of the garlic start to brown, add the seasoned 160g of pork belly and stir-fry. Do not discard the oil rendered from the pork belly. 【Chef's Tip!】 If pork belly is cooked too much, it loses too much fat, so aim for a moderate stir-fry.
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9. To the pan with the stir-fried pork, add 1 tbsp of soy sauce, 1 tsp of vinegar, and 4 shakes of MSG(Ajinomoto) (MSG), and stir-fry quickly to combine.
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10. Add the thoroughly squeezed 200g of spinach and stir-fry quickly over high heat.
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11. Once everything is combined and the spinach has wilted, turn off the heat. 【Chef's Tip!】 Over-frying will make the spinach mushy, so finish quickly.
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12. Serve on a plate and it's ready.
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