Separate the Chinese cabbage into stems and leaves. Slice the stems diagonally into 3cm pieces and cut the leaves into bite-sized pieces. Julienne the ginger.

Layer the cabbage stems in a frying pan, then cut the vermicelli in half with kitchen scissors and spread it over the stems. Add the cabbage leaves on top, followed by the pork slices and julienned ginger.

Add the seasoning ingredients (sake, mirin, salt, soy sauce, chicken stock, and water) and heat over medium heat. Once boiling, cover and simmer on low-medium heat for 5–7 minutes until the pork is cooked. Uncover, stir, and add the cornstarch slurry. Cook until slightly thickened.