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Twice-Cooked Pork

Twice-Cooked Pork

I made this with spring cabbage and it's delicious. Why don't you make twice-cooked pork? You can make it without Tianmianjian if serving to children.

Ingredients: 3 servings

Cabbage
4-5 large leaves
Green peppers
3
Pork belly slices
200-300g
(2 tablespoons sake & 1/2 teaspoon soy sauce for seasoning)
Katakuriko
1/3 cup
Ginger, garlic
1 clove each
☆Oyster sauce
1/2 tablespoons
☆Doubanjiang
1/4 teaspoon
☆Soy sauce
1/2 teaspoon
☆Miso
1 teaspoon
☆Mirin
1 tablespoon
☆Sake
1 tablespoon
Vegetable oil, sesame oil
1 tablespoon each

Steps

1. Tear the cabbage and peppers into bite size pieces. Marinate the pork in a plastic bag with 2 tablespoons of sake and 1/2 teaspoon of soy sauce. Mix the ingredients marked with a ☆ together.
2. Heat vegetable and sesame oil in a pan. Once it is starting to smoke, add the finely chopped ginger and garlic to the pan. Once it becomes fragrant, add the katakuriko coated pork.
3. Heat vegetable and sesame oil in a pan. Once it is starting to smoke, add the finely chopped ginger and garlic to the pan. Once it becomes fragrant, add the flour coated pork.
4. Lay the cabbage and peppers over the meat and cover for about two minutes, until the cabbages becomes tender. Add the ☆ seasonings and mix in to let the flavor absorb. Feel free to add salt and pepper to taste. That's all there is to it.

Story Behind this Recipe

I wanted to make twice-cooked pork but didn't have sweet bean sauce so I substituted with miso, mirin, and spicy bean paste. It came out glossy-looking and delicious. It might taste different from real twice cooked pork, but its a family favorite.