Thinly Sliced Pork Neck & Steamed Cabbage

Place the thinly sliced pork neck in a bag. Add minced garlic and half a shot glass of soju, then mix well.

Shred the cabbage. Slices up to 5mm thick are fine.

Place the cabbage in a cold frying pan, leaving a space in the center.

Put the marinated pork from step 1 in the empty center.

Heat on high until you hear a sizzling sound, then reduce to medium-low heat. Pour the remaining half shot of soju over the cabbage and cover with a lid.

Steam-cook the pork, loosening the slices every 1–2 minutes as it cooks.

When the pork is no longer pink, it’s ready to serve.

Enjoy dipped in Cham sauce or Sriracha for a perfect low-carb diet meal.