Instructions: Stir the stock, rice wine, sweet bean paste, sugar, soy sauce and hot bean paste and together in a medium bowl until the sugar is dissolved.

For the Dish: Pour the water over the pork belly in a medium saucepan and bring to a boil. Adjust the heat so the water is simmering, cover the pan, and simmer until the pork is no longer pink in the center, 10 to 15 minutes. Drain and starting at one of the short sides, cut the pork into 1/4-inch slices, so each slice contains some meat and some fat.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the green onions, ginger, garlic and jalapeno; cook, stirring, until fragrant, about 30 seconds. Add the sliced pork and cabbage and stir-fry until the cabbage begins to brown, about 1 minute.

Pour in the sauce, cover the wok, and simmer until the cabbage is soft and flavors have blended, about 5 minutes.

Stir in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 1 minute. Spoon into warm shallow bowls.

This recipe yields 4 servings.

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