Step 1

Gather all the ingredients.

Step 2

Make the sauce. In a bowl or a liquid measuring cup, combine 3 Tbsp sake, 3 Tbsp mirin, 2 tsp sugar, and 2 Tbsp soy sauce. Mix well. You can save the sauce for up to a week.

Step 3

Cut off the core of the cabbage and shred the cabbage into thin slices. I like using this cabbage slicer that yields super fine shredded cabbage.

Step 4

Cut the negi (green onion/leeks) 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 1 tsp for one serving.

Step 5

I'm cooking one serving at a time. 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 skillet, 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.

Step 6

Then add the grated ginger and chopped negi.

Step 7

Mix the ginger and negi in the sauce. Flip the meat once in a while to cook thoroughly.

Step 8

Place shredded cabbage on a serving plate and transfer the ginger pork belly and sauce. Serve immediately.