2 lb. belly pork

1 medium onion sliced thin

3 bunches shirona (white cabbage) cut in 1-1/2 - 2 inch lengths

1-1/2 block tofu

2 Tbsp. salad oil

1-1/2 tsp. salt

5 Tbsp. shoyu

2 tsp. dashi-no-moto (optional)

1/4 tsp. msg

Boil pork whole for 40 minutes. Cool pork, slice in thin slivers. Add salad oil to heated pot. When oil is hot, stir-fry pork for two minutes, then add 2 tablespoons shoyu. Add white stalks of cabbage, cover pot, cook for 5 minutes. Break up tofu into 1-1/2 inch pieces and add to pork-cabbage mixture. Sprinkle 1-1/2 teaspoons salt over tofu. Flip pot, get tofu to bottom of pot and cook for 3 minutes without cover. Add green portions of shirona, 3 tablespoons shoyu over cabbage, and 2 teaspoons dashi-no-moto. Cook for 5 minutes until tofu and cabbage are cooked.