Cut pork belly into 3cm wide pieces.

Thinly slice cabbage and chop green onion into small pieces, reserving some for garnish.

Crack eggs into a bowl and mix well.

Heat 1 tbsp salad oil in a frying pan and cook pork belly over medium heat until color changes.

Add cabbage to the pan and stir-fry until softened. Add bean sprouts and green onion, stir-fry for another minute, then transfer to a serving plate.

In a separate pan, heat 1 tbsp salad oil, pour in the eggs, and cook until semi-set. Place the eggs over the stir-fried vegetables.