I used thick pork belly for yakiniku. Thin pork belly slices or any meat variety works too. Cut the meat in half and boil.
Mix all the ● ingredients.
Wash the cabbage and tear the leaves by hand.
The right one is spring cabbage. It's soft and delicious.
Diagonally cut the white leek. Cut the green pepper into 5 mm lenghthwise.
Heat a deep frying pan with oil and add the ginger and garlic. Cook over low heat until fragrant.
When fragrant, add the leek and green pepper, and cook over medium heat.
When everything is cooked, add the cabbage and when it's half cooked, add the boiled pork.
Once you stir the pan, add the ● ingredients. The sauce is rather sweet, so I recommend you add doubanjiang to your liking. Cook until the sauce is slightly reduced.
I received feedback from users that using red miso would make the dish saltier.
In Ehime prefecture, we use wheat miso, which is paler in color (although it is still different from white miso). I recommend using blended miso.
Story Behind this Recipe
When thinking of this recipe, I created a spin on twice cooked pork. I cooked this using leftovers in my fridge. When I initially made this, the result was not what I expected, but perhaps it's not so bad if you think of it as something else.
Use a wok or deep frying pan. The spring cabbage cooks quickly, but if using normal cabbage, microwave first before cooking to soften. As there will be cooking liquid left over, you could add vermicelli noodles to the dish.