Step 1

Season 200 g slab skinless pork belly with 1 pinch salt and pepper on both sides.

Step 2

Sprinkle with 1 tbsp all-purpose flour and rub over the surface of the pork until evenly coated.

Step 3

Drizzle 1 tbsp toasted sesame oil into a heated frying pan (medium-low) and add 1 tsp garlic clove and 1 tsp ginger root. Fry until fragrant.

Step 4

Add the pork to the pan and fry until both sides are browned and the fat is a little bit crispy.

Step 5

Add 50 g onion and stir fry until slightly softened.

Step 6

Add 1 tsp oyster sauce, 200 g cabbage kimchi and 1 tsp light brown sugar. Stir fry for 1 minute.

Step 7

Remove from the heat and set aside for later.

Step 8

Add 800 ml dashi stock to a large pot and turn on the heat to medium.

Step 9

Add 2 tbsp Chinese-style chicken bouillon powder, 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp yellow miso paste (awase), 2 tbsp mirin and 2 tbsp sake, and bring to a boil.

Step 10

Once boiling, turn the heat down to simmer and add the contents of the pan from earlier.

Step 11

Add 100 g enoki mushrooms, 150 g firm tofu, 100 g green cabbage and 30 g garlic chive(s), and top with ½ tsp dried red chili pepper, 1 tsp garlic chips and 1 tsp toasted white sesame seeds. Mix thoroughly.

Step 12

Simmer until the cabbage is softened and enjoy!

Step 13

Optional: Enjoy the leftover broth with 2 portions cooked ramen noodles!