Twice Cooked Pork
Maximize on tian mian jiang flavor and tobanjan spiciness
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the pork into 5 cm (2 in.) widths, roughly chop up the cabbage, slice the green pepper in half, then into eighths. Thinly and diagonally slice the negi.
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Heat 1 Tbsp of sesame oil in a fry pan, saute the cabbage and green peppers, and remove once the oil is spread throughout.
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In the same fry pan add the remaining sesame oil and cook the pork. Once the pork is browned, pour in the cooking sake, add (A) and coat all ingredients.
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Add in the negi and garlic to saute, return the cabbage and green peppers to the fry pan and season with (B).
Cooking Basics
Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.
Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
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