Pickled mustard greens and pork belly with black pepper

Boil the pork belly in boiling water with an appropriate amount of crushed ginger (not included in the recipe) and the green part of a spring onion (not included in the recipe) for 1 hour, then cool completely in the refrigerator. Once cooled, cut into blocks the amount you will use (about 150g), and wrap the remaining amount in plastic wrap and store in the refrigerator

Peel the cucumber, cut it into bite-sized pieces, and boil it for about 20 seconds to bring it to a boil

Heat 1 tablespoon of scallion oil in a frying pan, add the sliced ​​pork belly, pickled mustard greens, and cucumber, and stir-fry

Once everything is well combined, add Chinese soup, sake, and salt and simmer

Add water-dissolved potato starch to thicken, add aromatic oil for flavor, sprinkle with black pepper and it's done