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My Family's Twice-Cooked Pork

My Family's Twice-Cooked Pork

This is my family's twice-cooked pork! It is a bit sweet, and goes well with rice. Eat it with plenty of cabbage.

Ingredients: 4 people

Sliced pork belly meat (or pork offcuts)
309g
Sake, soy sauce (for seasoning)
1 tablespoon of each
Katakuriko
1 tablespoon
Cabbage
About 300g
Green peppers
2
Vegetable oil for stir frying
1 tablespoon
Garlic
1 clove
Doubanjiang
1/2 teaspoon
◎Hacchou Miso
30g
◎Soy sauce
1 tablespoon
◎Sake
1 tablespoon
◎Sugar
A little less than 2 tablespoons
Sesame oil for the finishing touch
1 teaspoon

Steps

1. Cut the pork into 4~5 cm pieces, and season with sake and soy sauce. Roughly chop the cabbage and cut the green peppers into chunks. Slice the garlic.
2. Heat oil in a frying pan, sauté the cabbage and green peppers briefly, and remove from the pan. Mix the ◎ ingredients together.
3. Coat the meat from Step 1 in katakuriko, and cook in the frying pan from Step 2 without oil ( See Hints).
4. The fat will render from meat as it changes color, so add the garlic at this point, and sauté together. Add the doubanjiang and quickly sauté...
5. Return the vegetables from Step 2 to the frying pan, and sauté together. Add sesame oil for the finishing touch, give it a quick stir and it is done.
6. This is the Hatcho miso that I use. Hatcho miso is bean miso.

Story Behind this Recipe

I learned the tastes of a Chinese restaurant when I worked part time. m .