Twice Cooked Pork

Twice Cooked Pork

Makes the most of tian mian jiang flavor and tobanjan spiciness.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

120 g (4.2 oz.)

150 g (5.3 oz.)


1 & 1/2 Tbsp

1 clove (thinly sliced)


1/2 Tbsp

1 tsp


a dash


  1. Cut the pork into 5 cm (1.9 in.) widths, roughly chop up the cabbage into chunks, slice the green pepper in half and dice into eighths. Thinly slice the Japanese long onion diagonally.
  2. Heat 1 Tbsp of sesame oil in a fry pan, saute the cabbage and green peppers, and remove once the oil is spread throughout.
  3. 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 mix well throughout.
  4. Add in the Japanese long onion and garlic as well to saute, return the cabbage and green peppers to the fry pan and season with (B).

Cooking Basics

Cabbage - bite-size pieces

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.

Green peppers - removing seeds

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.

Japanese long onion - thinly sliced

Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.


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