Pork and Cabbage with Miso Sauce (New Twice-Cooked Pork)

Pork and Cabbage with Miso Sauce (New Twice-Cooked Pork)

The potato starch flour does a great job of making the meat soft and juicy.


Thinly sliced pork belly
150 g
1/6 of a small one
for prep, as needed
for prep, as needed
2 tablespoons
1 clove
( A ) Water
1 tablespoon
( A ) Miso
1 tablespoon
( A ) Soy sauce
1 teaspoon
( A ) Mirin
1 tablespoon
( A ) Sake
1 tablespoon
( A ) Sugar
2 teaspoons
( A ) Garlic
1 teaspoon grated
Green onion
for garnishing if you have as needed
Red chili pepper or green chili pepper
as needed
Sesame oil
for finishing, as needed


1. Sprinkle sake on the pork. Sprinkle pepper and coat the pork well with katakuriko. Make the sauce. Mix the (A) ingredients in advance.
2. Chop the cabbage roughly into about 3 × 5 cm. Take out the core of the garlic and slice the one for frying, and grate the one for (A).
3. Heat a pan, add the sliced garlic and pork, not overlapping each other. Grill both sides on medium high heat.
4. When both sides are brown, gather the pork to one side, add the cabbage and stir fry on medium heat.
5. Shake the pan while stir frying the cabbage and pork together.
6. When the cabbage is wilted, add the chili pepper (I used green chili pepper this time) and the (A) ingredients. Shake the pan to mix.
7. When it is mixed well, drizzle sesame oil and roughly toss.
8. Dish it up (this is a picture of about 1/4 of the whole ingredients amount) and sprinkle some chopped green onion (if you have) then it is done.

Story Behind this Recipe

I had a lot of cabbage left and I had pork... I wanted to eat it with a twice-cooked pork style so I made this recipe.