Twice Cooked Pork
Makes the most of tian mian jiang flavor and tobanjan spiciness.
20 minutes
378kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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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.
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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 mix well throughout.
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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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