Cut the pork and cabbage into bite sized pieces.
Slice the carrot diagonally.
Roughly cut the bell pepper.
Mince the ginger.
If you have a mortal and pestle, use it to grind the white sesame seeds. If not, use the packaged variety that are already ground up.
In a bowl, mix the sake, miso, sugar, soy sauce, and ground sesame from step 2.
Heat sesame oil in a pan, add the ginger and doubanjiang spicy bean paste, and fry over low heat.
Add the pork when the ginger becomes fragrant and fry over high heat.
Add the carrot, cabbage, and bell pepper when the pork is cooked.
Add the ingredients from step 3 once the vegetables become cooked, and quickly mix.
When the vegetables and meat is well coated by the sauce, plate on a dish and it's done.
Story Behind this Recipe
I got this recipe idea from Kikkoman's recipe for "homemade cabbage with sesame and miso sauce".
I wanted to enjoy the fragrance of white sesame seeds, so I grounded a lot. Mix the sauce ingredients in another bowl before you start cooking. Be quick on your feet after adding the pork as the heat will be turned up. You can use spring cabbage as well.