Kombu, pork belly, ginger, garlic, and spices. During the production process, first wash the kombu clean and cut the pork belly into small cubes. Next, chop the ginger, garlic, and scallions into fine pieces, while cleaning the spices. Then, add a little oil to the pan, stir-fry the pork belly until the fat is rendered out. Specifications: Kombu strips 3 – 5cm long, about 2 – 3mm wide, 50g/bag
