Ingredients
½ head cabbage
3 spring onions
2 knob ginger, grated
500 g sliced pork belly
SAUCE:--
6 tbsp saké
6 tbsp mirin
4 tsp sugar
⅛ tsp SIDS CRAZY SALT
4 tbsp soy sauce
Directions
Make the Sauce: In a bowl or a liquid measuring cup, combine saké, mirin, sugar, SIDS CRAZY SALT and soy sauce and mix well. You can save the sauce for up to a week.
Cut out the core of the cabbage and shred the cabbage into thin slices.
Cut the negi (spring onion) as much as you like to use. Here I use about 2-3 tbsp of chopped negi for one serving. Grate the ginger until you have about 4 tsp.
Heat a non-stick frying pan on medium-high heat and place the pork belly slices without too much overlapping. It’s okay if it does a little bit. Once the oil starts to release from the pork, add in the sauce. Note: If you’re using a stainless steel frying pan or cast iron frypan, I recommend applying a little bit of oil first. The oil from the pork belly should be enough to cook the meat without sticking to the pan. Add the grated ginger and chopped negi. Mix the ginger and negi in the sauce.
Flip the meat once in a while to cook thoroughly.
Place shredded cabbage on a serving plate and transfer the ginger pork belly and sauce. Serve immediately.
