How to Make Glazed Pork Belly with Green Onion Salad

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   1. Preparation Season 600g of sliced pork belly with 2-3 pinches of salt and black pepper [00:09]. Shred one green onion and soak it in cold water to remove the pungent flavor [00:19]. Cut 7 lettuce leaves into bite-sized pieces and slice 3 Cheongyang chilis [00:36]. Thickly slice 7 cloves of garlic [00:42].

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   2. Sauce and Meat Coating Combine 2.5 tbsp soy sauce, 2 tbsp mirin, 2/3 tbsp sugar, 2 tbsp starch syrup, 1 tsp minced ginger, and a pinch of black pepper to make the glaze [00:48]. Coat the seasoned pork belly evenly with 2/3 cup of potato starch [01:03].

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   3. Cooking the Meat Pan-fry the coated pork belly in an oiled pan over medium heat until golden brown and crispy on both sides [01:12]. Once browned, remove the meat and sauté the garlic slices in the remaining oil until golden [01:45]. Pour the glaze into a wok and add 7 chopped Vietnamese chilis, bringing it to a boil [01:56]. Add the fried meat, garlic, and Cheongyang chilis to the boiling sauce and stir-fry quickly over high heat until glazed [02:05].

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   4. Finishing the Salad and Plating Mix the drained green onion and lettuce with 1 tbsp soy sauce, 1 tbsp vinegar, 2 tbsp plum extract, 1/2 tbsp chili powder, 1 tbsp sesame oil, and 1 tbsp sesame seeds [02:22]. Place the fresh salad on a plate and top it with the warm glazed pork belly [02:31].