Japanese-Style Twice Cooked Pork
Cook up lots of cabbage in this sweet and spicy miso flavoring!
20 minutes
420kcal
1.0g
- 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 long onion 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 changes color add in the long onion and cabbage, continue to cook all together.
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Turn the heat to high, add in (A) and quickly spread throughout while cooking.
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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