Pork and cabbage Stir Fry (Hoikoro)
Persons
5
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!
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