Prep 10 min·Cook 7 min

1. 1You're here
   Step 1.

   Cut the pork into 4 cm pieces and season with a pinch of the salt, the pepper and half the sake.

   150 g Thinly sliced pork belly or shoulder½ tsp Salt1 pinch White pepper1 tbsp Sake

   Knife work
2. 2
   Step 2.

   Cut the cabbage into bite-sized squares, the carrot into thin strips, the onion into 1 cm slices and the green pepper into strips. Rinse and drain the bean sprouts.

   200 g White or sweetheart cabbage50 g Carrot½ Onion½ Green pepper150 g Bean sprouts

   Knife work
3. 3
   Step 3.

   Heat the oil in a wok over a high heat. Fry the pork and garlic for 1–2 minutes until the pork is no longer pink.

   1 tbsp Cooking oil150 g Thinly sliced pork belly or shoulder1 clove Garlic, sliced

   2 minStir-fry
4. 4
   Step 4.

   Add the carrot and onion and stir-fry for 1 minute, then add the cabbage and green pepper and stir-fry for 1–2 minutes until the cabbage starts to soften.

   50 g Carrot½ Onion200 g White or sweetheart cabbage½ Green pepper

   3 minStir-fry
5. 5
   Step 5.

   Add the bean sprouts, the rest of the salt and sake, the soy and oyster sauce, and toss for 1 minute; the sprouts should stay crunchy. Drizzle with sesame oil and serve with rice.

   150 g Bean sprouts½ tsp Salt1 tbsp Sake1 tbsp Japanese soy sauce1 tsp Oyster sauce1 tsp Sesame oil

   1 minStir-fry