Hoikoro (Twice-Cooked Pork with Cabbage)

Name: Hoikoro (Twice-Cooked Pork with Cabbage)
Total time: 20 min
Yield: Serves 2
Ingredients: Thinly sliced pork belly 150g; Cabbage 1/4 head (about 250 g); Green bell pepper (piman) 2; Garlic (tube paste is OK) 1/2 tsp; Tianmianjiang (sweet Chinese bean paste) 1 1/2 tbsp; Doubanjiang (chili bean paste) 1/2 tsp; Vegetable oil 1 tbsp; Sake (Japanese rice wine) 1 tbsp; Soy sauce 1 tsp; Sugar 1 tsp

Serves 2 · About 20 min
Pork belly, cabbage and green peppers stir-fried with tianmianjiang (sweet Chinese bean paste). You can change the spiciness with the amount of doubanjiang.

① Cut the ingredients→② Mix the sauce→③ Stir-fry the vegetables and take them out→④ Stir-fry the pork→⑤ Combine everything

What to buy

Meat

Thinly sliced pork belly150g

Vegetables

Cabbage1/4 head (about 250 g)Green bell pepper (piman)2Garlic (tube paste is OK)1/2 tsp

Chinese seasonings

Tianmianjiang (sweet Chinese bean paste)1 1/2 tbspDoubanjiang (chili bean paste)A spicy seasoning. Leave it out if you do not like spicy food1/2 tsp

Check what you already have

Vegetable oil1 tbspSake (Japanese rice wine)1 tbspSoy sauce1 tspSugar1 tsp

Tap an item to check it off (checks clear when you close the page).

How to make it

Cut the ingredients

About 5 min

On a cutting board, cut the cabbage into squares of about 4 cm. Slice the hard core thinly at an angle
Cut the green peppers in half lengthwise, remove the stems and seeds by hand, and cut into bite-size pieces
Cut the pork into pieces about 4 cm long

How to tell it's doneEverything is cut, with the vegetables and meat set out separately.

Be carefulAfter cutting raw pork, wash the knife and cutting board before using them for vegetables. Cutting the vegetables first means less washing.

Mix the sauce

About 1 min

In a small bowl, put 1 1/2 tbsp tianmianjiang, 1/2 tsp doubanjiang, 1 tbsp sake, 1 tsp soy sauce, 1 tsp sugar and 1/2 tsp garlic
Mix well with a spoon

How to tell it's doneThere are no lumps, and it is the same brown color all over.

Stir-fry the vegetables and take them out for now

Medium-high heatAbout 2 min

Put 1/2 tbsp vegetable oil in a frying pan and heat over medium-high heat
Add the cabbage and green peppers and stir-fry, mixing with a spatula
Take them out onto a plate

How to tell it's doneThe edges of the cabbage are a little soft, and the colors are bright. It is fine if they are still a little firm.

Stir-fry the pork

Medium heatAbout 3 min

Add 1/2 tbsp vegetable oil to the same pan and spread the pork out in it
Stir-fry, breaking it apart with a spatula

How to tell it's doneThe pink color of the meat is gone, with browned spots here and there. Cut the thickest piece: no pink inside.

Add the sauce and put the vegetables back

Medium heatAbout 1 min

Add the sauce mix from step 2 and coat the meat (about 10 seconds)
Put back the vegetables you took out in step 3 and mix everything widely
Taste it. If the flavor is weak, add a little soy sauce

ReadyThe brown sauce coats everything and it looks glossy. Put it on a plate.

Be carefulTianmianjiang burns easily. Do not stir-fry for long after adding the sauce.

📚 Learn more about this dish

🥬 Ingredient guide

Ninniku (garlic)Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitokuchi-dai (bite-size)Sogi-giri (angled slicing)

If it didn't work out

WateryThe vegetables were stir-fried too long. Next time, take them out in step 3 while they are still a little firm.

Too spicyThere was too much doubanjiang. Next time, use 1/4 tsp or leave it out.

It burned and tastes bitterIt stayed on the heat too long after adding the sauce in step 5. Next time, stop within 1 minute after putting the vegetables back.

The flavor is weakAdd 1 more tsp tianmianjiang and coat again.

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Made by YUU, a teen who loves cooking → About me