[Okuzono-style Twice-Cooked Pork] You can get the flavor just right using only the seasonings you have at home♪
<Ingredients> (for 2 servings)
A) Pork loin 150g
Potato starch 1 tsp
Soy sauce 1 tsp
B) Sugar (honey) 1 tbsp
Miso 1 tbsp
Water 1 tbsp
Soy sauce 1 tsp
C) Cabbage (roughly chopped) 1/6 head (approx. 200g)
Salt, a pinch
Green pepper (cut into irregular pieces) 2
Garlic (coarsely chopped) 1 clove
Sesame oil, as needed
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Rub the seasoning into the pork in A.
Mix B together.
Heat a frying pan, add sesame oil, then add the cabbage from C and salt (as needed) and stir-fry. Once it becomes wilted, remove it from the pan.
Add the pork from step 1 to the empty frying pan and cook until browned. Add the garlic and stir-fry. Once it smells good, add the green pepper and stir-fry together.
Return the cabbage and B to the pan and stir-fry together.
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・You can use any cut of pork you like (pork offcuts, loin, pork belly, etc.).
・Don't forget to add salt when stir-frying the cabbage!!
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<Check out the recipe in the video!>
【🎥Chapters】
00:00 Greeting
00:31 Ingredients
00:50 Preparation ←How to cut vegetables!
08:17 Start cooking ←★Here!! There's a trick to stir-frying!!
13:32 Done!
13:42 Tasting (impressions)
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This is a twice-cooked pork recipe you can make with the miso you have at home.
I don't use Tianmianjiang (sweet bean sauce).
I often make it spicy, but
so that people who don't like spicy food can eat it,
I don't use Doubanjiang (spicy bean paste) either.
Miso, sugar, and soy sauce.
A very simple seasoning.
I call it twice-cooked pork, but
to put it simply,
it's stir-fried pork and cabbage with miso.
But you know,
when you make a stir-fry like this
with miso you're used to eating,
it becomes a comforting flavor,
and strangely, you never get tired of eating it repeatedly.
This is the true strength of home cooking.
The trick is to sprinkle salt on the cabbage
and stir-fry it until it's thoroughly wilted.
For twice-cooked pork, the cabbage
is better when it's a bit wilted,
as the miso sauce coats it well,
and it brings out the sweetness of the cabbage,
which makes it delicious.
Seasoning the pork,
salting the cabbage
Because of these two pre-seasoning steps,
the overall flavor is light,
but it turns out delicious.
A twice-cooked pork with a gentle flavor
that is a bit different from what you eat at a restaurant.
Even when you are feeling a bit tired,
this kind of flavor is comforting.
Please, by all means, give it a try.
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Read this too↓↓↓↓
■Pre-seasoning is super important! Okuzono's recommendation for pre-seasoned pork
■ Do you know about Kyoto-style Chinese food?
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■ Return to the table of contents to see other recipes
