Cabbage and Pork Belly Stir-fry with Sweet Potato Vermicelli

Steps

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1. 1
   Cut the pork belly into thirds widthwise. Season with salt, 1 tsp sugar, and white pepper. Add 1 tbsp rice wine to remove any gamey flavor, add a splash of soy sauce for color, and drizzle with sesame oil. Massage the pork thoroughly until evenly seasoned and set aside.
   ▶ ≈0:15
2. 2
   Soak the vermicelli in water until fully softened and hydrated. Cover and set aside. Once softened, cut into shorter pieces for easier eating.
   ▶ ≈0:50
3. 3
   Tap the cabbage at the stem to loosen it, then gently separate the leaves to keep them intact. Rinse the leaves and tear them by hand. Trim the hard stem and cut it into fine strips, keeping it separate from the leaves.
   ▶ ≈1:07
4. 4
   Slice 1 small onion into half-moons. Prepare scallion segments with white and green parts separated, and cut a large bell pepper into chunks.
   ▶ ≈1:47
5. 5
   Combine 2 tbsp soy sauce, 2 tbsp sake, and 1 tsp sugar. Grate in about 10g of minced garlic and stir well. Add spicy bean paste if desired for heat.
   ▶ ≈2:13
6. 6
   Heat oil in a flat-bottomed pan and add the cabbage leaves, stirring briefly. Turn to medium-low heat, cover, and steam for about 50 seconds. Open the lid, gently stir-fry, and once the cabbage has reduced in volume, transfer it to a plate.
   ▶ ≈3:03
7. 7
   Heat the pan at medium heat with a bit of oil. Add the marinated pork slices and pan-sear them. Gently separate the pieces with chopsticks as they cook until the meat turns white and develops a slightly caramelized surface.
   ▶ ≈3:40
8. 8
   Add the cabbage stem pieces, white scallions, and bell pepper. Continue stir-frying to release the aromas. Once fragrant, add the onion slices, being careful not to overcook them so they retain some texture.
   ▶ ≈4:06
9. 9
   Pour the prepared sauce into the pan to bloom the flavors. Toss the pork and vegetables together until evenly coated with the sauce.
   ▶ ≈4:36
10. 10
    Add the softened vermicelli and mix well. Pour in 150-180ml of water and let it simmer so the vermicelli absorbs the flavors. Cook until most of the liquid is absorbed but a little remains at the bottom of the pan.
    ▶ ≈4:47
11. 11
    Add the reserved green scallion parts and cabbage leaves back into the pan. Gently toss everything together so the half-cooked cabbage absorbs the remaining sauce.
    ▶ ≈5:09