Cut the garlic chives into 4 cm lengths and slice the onions into 2 cm widths. Cut the pork into easy-to-eat pieces. Beat the eggs gently so that they will become fluffy.
Combine the seasoning ingredients and set aside.
Heat the vegetable oil in a frying pan, pour in the eggs, and make scrambled eggs. Transfer to a plate. (Cook to your desired firmness.)
Put oil in a separate frying pan, then stir-fry the pork belly over medium heat. Once it has cooked about 70% of the way, add the onions and continue to stir-fry.
If there is too much oil from frying the meat, use a paper towel to remove the excess. If there is too much oil, the seasoning won't adhere properly.
Add the garlic chives from Step 4 and quickly stir-fry over high heat. Pour in Step 2 over the entire frying pan, and finish by returning Step 3's eggs to the pan!
Story Behind this Recipe
Pork belly and garlic chives are a standard stir-fried Chinese dish. But, it's easy to go overboard with the salt in Chinese food, so I made a lighter-tasting Japanese version.
First of all, to make fluffy eggs, beat them gently and fry in a generous amount of oil. Second, if there is excess oil from browning the meat, the light taste if the seasonings won't take, so please adjust accordingly.