Japanese-Style Twice Cooked Pork
Featuring pork belly and cabbage stir-fried in a sweet and spicy miso sauce, this dish is deliciously satisfying and comes together within minutes
20min
403kcal
787mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the pork into 4 to 5 cm (2 in.) lengths and roughly chop up the cabbage. Diagonally slice up the negi into 1 cm (0.4 in.) width pieces and thinly slice up the garlic. Mix together (A).
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Heat the sesame oil and garlic in a fry pan over low heat. Once fragrant add in the meat and turn the heat to medium. When the meat is browned add in the negi and cabbage, continue to cook.
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Turn the heat to high, add in (A) and quickly spread throughout while cooking to complete.
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.
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
Garlic - thinly sliced
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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