Slice the pork belly into bite-sized pieces.

Marinate the sliced pork belly for 15 minutes with cooking sake and soy sauce.

Combine Tian mian jiang, oyster sauce, soy sauce, sugar, and Chu-ka Aji stock paste.

Roughly cut the cabbage into pieces.

Deseed the green pepper and remove the stalk.

Cut the green pepper into bite-sized pieces.

Slice the Japanese leek diagonally into 3-cm pieces.

Heat 2 tablespoons of oil in a pan.

Add the pork belly to the hot pan and brown it.

Once browned, transfer the pork belly to a plate.

Heat 1 tablespoon of oil in the pan.

Add the chopped garlic and ginger to the pan and fry until fragrant.

Add the cabbage, green pepper, and leek to the pan.

Stir-fry the vegetables on high heat until slightly softened.

If the ingredients start to burn, add a splash of cooking sake.

Return the browned pork belly to the pan with the vegetables.

Add the combined flavoring ingredients (Tian mian jiang, oyster sauce, soy sauce, sugar, Chu-ka Aji stock paste).

Stir-fry everything together over high heat until well coated with the sauce.

Turn off the heat.

Drizzle with sesame oil to finish.