Roughly chop the cabbage, slice the leek diagonally, and cut the bell pepper in half and roughly chop.

Cut the boiled pork belly into 5 mm thick slices.

Parboil the cabbage in salted water and then drain. Alternatively, cook lightly in the microwave.

Cook the pepper in oil.

Heat some sesame oil in a wok and saute the minced ginger and minced garlic.

Add the sliced pork belly and pan-fry on medium-low heat until both sides are browned.

Add the doubanjiang and tianmianjiang and mix in well, ensuring the pan's surface is fragrant first before coating the pork.

Raise the heat to high and add the cooked bell pepper, sliced leek, and parboiled cabbage.

Stir-fry all the ingredients together.

Lastly, pour in the katakuriko slurry to thicken the sauce.