Hand-torn cabbage stir-fry

Remove the cabbage core, tear bite-size pieces, wash and drain thoroughly. Slice ginger and garlic and cut chili and green garlic. Prepare vegetables before handling raw pork.

Use a separate board to cut pork belly into even thin slices and blot surface moisture. Do not rinse raw meat; wash hands and clean the knife and board afterward.

Heat half the oil over medium-high and stir-fry cabbage in batches with the cooking salt, setting a 3 min check. Transfer to a clean bowl when just wilted with a few browned edges.

Add the remaining oil and pork, separating slices until the surfaces change color. Add ginger, garlic, chili and green garlic and cook until fragrant. Insert a thermometer sideways into the thickest slice; continue cooking until its center reaches 63°C.

Return the cabbage and add soy sauce, vinegar, cooking wine and bouillon. Toss and set a 2 min check. Finish when evenly hot without making the leaves release excessive liquid.

Turn off the heat and plate, setting a 3 min rest reminder before eating to complete the whole-cut pork safety rest.