Steps

1. Cut the pork belly (300g) into bite-sized pieces.
   🕒 01:15
2. Place the cut pork belly in a bowl and add all the seasonings (sugar 1 tbsp, cooking sake 2 tbsp, mirin 1 tbsp, light soy sauce 1.5 tbsp).
   🕒 02:23
3. Firmly knead the pork belly and seasonings until the moisture disappears. [Key Tip!] Kneading helps the flavors meld, and the water retention from the sugar and sake traps the juices, resulting in a juicy finish.
   🕒 03:11
4. Shred the cabbage (1/4 head) using a slicer.
   🕒 03:59
5. Lightly rinse the shredded cabbage with water and soak it for about 5 to 10 minutes.
   🕒 05:21
6. Coarsely chop the ginger (70g).
   🕒 05:50
7. Add the coarsely chopped ginger to the bowl with the marinated pork and mix lightly to combine. [Key Tip!] Coarsely chopping the ginger adds a punchy accent without overwhelming the entire dish with ginger flavor.
   🕒 07:34
8. Spread the mixed pork and ginger in a cold frying pan (do not use oil).
   🕒 08:23
9. Place the frying pan over low heat. Once you hear a gentle sizzle, heat slowly for about 10 minutes. [Key Tip!] Slow heating over low heat makes the meat tender and juicy, and brings out the sweetness of the fat. Simmering condenses the flavors.
   🕒 09:03
10. Periodically flip the pork during heating and continue to cook until the released liquid has reduced.
    🕒 10:14
11. Thoroughly drain the water from the soaked cabbage. [Key Tip!] Ensuring the cabbage is well-drained prevents the ginger pork from becoming soggy and diluting the sauce.
    🕒 11:12
12. Arrange the drained cabbage on a plate.
    🕒 11:58
13. Lightly warm the arranged cabbage in the microwave for 20 to 30 seconds. [Key Tip!] Lightly warming the cabbage slightly wilts it, enhancing its integration with the ginger pork.
    🕒 13:10
14. Generously top the warmed cabbage with the reduced pork.
    🕒 14:47
15. Drizzle with the remaining sauce and serve. [Key Tip!] For an extra delicious experience, serve with a fried egg and mix the runny yolk into the sweet sauce.
    🕒 15:01