Shred the cabbage into thin strips.

Cut the pork belly into 3cm wide pieces.

Crack the eggs into a bowl and mix well.

Heat half of the salad oil in a frying pan and cook the pork until its color changes.

Add cabbage and salt and pepper to the pan, stir-fry, then remove the mixture from the pan.

In the same pan, add the remaining salad oil and spread it thinly using a paper towel. Heat on low and pour in the eggs, cooking until the surface is semi-set.

Place the cooked mixture and cheese on the lower half of the eggs. Fold the top half over to wrap the filling.