Fujinomiya Yakisoba

Slice the cabbage into bite-sized pieces. Thinly slice the green onion, separating the white and green parts.

Heat a large frying pan or griddle (teppan) over medium-high heat. Add the vegetable oil.

Add the pork belly to the hot pan and cook until crispy and rendered, creating the 'niku-kasu' (meat scraps). Remove the crispy pork belly and set aside, leaving some rendered fat in the pan.