Japanese Stir-Fried Pork and Vegetables (Yasai Itame)

Thinly slice 100g of carrot lengthways into diagonal strips, keeping them very thin so they cook easily.

Chop 120g of cabbage roughly into bite-sized chunks, separating overlapping leaves into loose pieces.

Remove stems from 3 green peppers (50g), cut them in half lengthwise, and slice into thick strips.

Crush 5g of garlic clove with the side of a knife blade, then mince finely.

Slice 5g of ginger thinly lengthwise, layer the slices, and slice into fine matchstick strips.

Lay out 150g of thinly sliced pork belly on cutting board and cut into 5cm wide bite-sized pieces.

Heat 1 tbsp cooking oil in a large frying pan over medium-high heat. Add 150g pork belly slices, separating overlapped pieces flat in pan. Season with 1 pinch salt and 1 pinch black pepper. Cook for 3 to 4 minutes until pork is browned and fat is rendered.

Turn off heat and transfer cooked pork belly to a tray, leaving all the rendered pork fat and oil in the frying pan.

Add 100g sliced carrots to the pan with rendered pork fat. Turn heat to medium-high and stir-fry for 30 seconds until carrots are thoroughly coated in hot oil.

Add 50g sliced green peppers into the pan and stir-fry over medium-high heat for 1 minute until ingredients and oil are well combined.

Add 120g cabbage chunks, 5g minced garlic, and 5g julienned ginger into pan. Stir-fry over medium-high heat for 1 minute until cabbage softens slightly and aromatics infuse the dish.

Add 100g bean sprouts into the pan and stir-fry quickly for 20 to 30 seconds over high heat.

Return cooked pork belly back into the pan. Season with 2 pinches salt, 2 pinches black pepper, and drizzle 1 tsp soy sauce around the pan. Stir-fry rapidly over high heat for 10-15 seconds to incorporate seasonings, then turn off heat immediately.

Transfer the stir-fry to a dark serving dish using tongs, piling the ingredients high in the center to create height and appetizing visual presentation.