Cut the pork belly into 3cm wide pieces.

Cut the chives into 4cm long pieces.

Heat salad oil in a frying pan, add the beaten eggs, and stir until semi-cooked over medium heat. Remove the eggs and set aside.

Add the pork belly to the pan and stir-fry over medium heat until the color changes.

Add the seasoning ingredients (sake, water, salt, pepper, chicken stock) and mix well. Push the pork to one side and add the vermicelli, letting it soak in the broth. Cover and simmer on low heat for 4 minutes.

Remove the lid, mix everything together, and spread the chives over the mixture. Cover again and cook for 30 seconds until the chives soften.