Defrost the dried radish greens in cold water and prepare them by peeling the outer skin for a softer texture.

Cut the radish greens into 7cm pieces for easier serving.

Prepare the pork belly by defrosting it naturally.

Slice garlic into thin pieces and set aside.

In a deep pan, combine radish greens, pork belly, and all seasoning ingredients except water. Mix well using gloves.

Add 2 cups of water to the pan and cover with a lid. Cook on high heat for 20 minutes.

After 20 minutes, reduce the heat to medium-low and cut the pork belly into bite-sized pieces using kitchen scissors.

Slice the green onion and add it to the pan. Stir well and cover again.

Simmer for another 20 minutes until the liquid reduces and the flavors concentrate.