Cut the pork belly into 3cm wide pieces.

Trim the cucumber ends, halve it lengthwise, and slice diagonally into 1cm pieces. Slice myoga thinly and diagonally.

Remove pits from umeboshi and chop roughly. Remove stems from shiso leaves and slice thinly.

Heat salad oil in a frying pan, add pork, and stir-fry over medium heat until cooked through.

Once the pork changes color, add cucumber and myoga, and stir-fry briefly. Add umeboshi, ponzu soy sauce, and salt and pepper, then mix well.