Cabbage-Wrapped Pork Belly

• 3 leaves Cabbage
• 100 grams Sliced pork belly
• 1 clove Garlic
• 1 knob Ginger
• 1 roughly 5 cm Japanese leek (optional)
• 1 tsp White sesame seeds
• 3 tbsp Soy sauce
• 1/2 bag Bean sprouts (for garnishing)
• 10 Shimeji mushrooms (for garnishing)
• 1 Sesame oil

1. Make the sauce.
2. Grind all ingredients in suribachi (Japanese mortar).
3. Slice the hard stem of the cabbage.
4. Boil for 3 to 5 minutes, and set aside to cool down.
5. Also cook the sliced-off stem.
6. Don't drain the cooking water.
7. Spread out the cabbage and align the pork belly on top.
8. Put the stem inside.
9. Roll up the cabbage, working forward away from your body.
10. Chop into about 5 cm-sized pieces.
11. Pan-fry in a pan.
12. I recommend you use sesame oil for fragrance.
13. Cover the pan, and cook for 2 minutes.
14. While that's cooking, use the cooking water from the cabbage to boil the bean sprouts and shimeji mushrooms for garnish.
15. Flip over the cabbage when its's golden brown.
16. Cover the pan.
17. Dish it up.
18. Serve with sauce.

cabbage, pork belly, clove garlic, knob ginger, sesame seeds, soy sauce, sprouts, mushrooms, sesame oil

Taken from cookpad.com/us/recipes/168867-cabbage-wrapped-pork-belly (may not work)