Cut the cabbage into 4cm squares. Slice the carrot into thin vertical pieces after dividing it into thirds. Trim the root of the shimeji mushrooms and separate them into small clusters.

Cut the pork belly into 5cm wide pieces and season with salt and pepper.

Mix the ponzu soy sauce, white sesame seeds, and sesame oil in a bowl to create the ponzu sesame sauce.

Layer half of the cabbage, carrot, and shimeji mushrooms on a microwave-safe plate. Spread half of the pork belly over the vegetables without overlapping. Add the remaining vegetables and surround them with the remaining pork belly. Drizzle sake over the dish and cover loosely with plastic wrap.

Microwave at 600W for 5-6 minutes until the pork is cooked and the vegetables are tender.