蒸し物（豚バラ肉ときのこのバターポン酢蒸し）｜けんますクッキングさんのレシピ書き起こし

Slice the onion and add it to the frying pan.
Cut off the stone ends of the enoki mushrooms and place them in the frying pan.
Slice the eringi mushrooms into thin slices and add them to the frying pan.
Shred the mushrooms and add them to the frying pan.
Arrange the pork belly on top.
Sprinkle with salt and pepper.
Put butter on top.
Sprinkle ponzu sauce all over.

Heat 1 over low heat, cover with aluminum foil, and steam for 6 minutes.
Keep an eye on it and steam for another 2 minutes.
Finish by scattering green onions.