Pork and cabbage Stir Fry (Hoikoro)

Ingredients

• 2 garlic cloves - grated or finely chopped
• 25g fresh ginger - grated or finely chopped
• 3 tbsp oil

For the sauce ingredients
• 15g miso
• 30g tian mian jiang / sweet bean sauce
• 1 1/2 tbsp sugar
• 2 tbsp shaohsing rice cooking wine or cooking sake or cooking white wine
• 10g chili bean sauce / toban djan
• 1 tbsp sesame oil
• 1 tbsp soy sauce (optional)
• 350g pork belly slices
• 1 tbsp cooking sake or cooking white wine
• 1/2 tsp fine salt
• 3 tbsp katakuriko/potato starch
• 1/2 cabbage (about 500g) - cut into bite size
• 1 leek - cut into bite size
• 1/2 bell pepper - cut into stripes ( optional )

Instructions

• 1. In a small bowl, add pork, cooking sake, salt and katakuriko/potato starch. Mix well until evenly coated. Set aside.
• 2. In a small frying-pan, heat 3 tbsp oil. Fry garlic and ginger until fragrant. Turn off the heat and add all sauce ingredients. Mix well and set aside.
• 3. In a skillet, heat 1 tbsp oil and fry the pork over medium-high heat until the meat is no longer pink. Add vegetables and fry until wilted.
• 4. Add the sauce from #2 and cook over high heat, stirring, for about 1 to 2min or until the sauce is evenly coated.
• Serve hot!

https://www.atelierlalune.com/2018/07/hoikoro-pork-and-cabbage-stir-fry/

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