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Categories:
belly cabbage green pepper garlic garlic sake mian jiang oyster sauce soy sauce sugar stock paste sesame oil sake soy sauce katakuriko
Viewed: 30 - Published at: 3 years agoIngredients
- 180 grams Pork belly (a piece, or sliced for yakiniku BBQ)
- 1/4 Cabbage
- 1/2 Japanese leek
- 3 to 4 Green pepper or shishito green peppers
- 1 clove Chopped garlic (or tubed)
- 1 the same size as the garlic Chopped ginger (or grated ginger in a tube is fine)
- 1 tbsp Cooking sake
- 1 heaped tablespoon Tian mian jiang
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 1 Chu-ka Aji stock paste
- 1 Sesame oil
- 1 tsp Cooking sake
- 1 tsp Soy sauce
- 1 tbsp Katakuriko
Method
- Slice the pork into bite sizes.
- Marinate for 15 minutes with the marinade seasonings.
- Combine the ingredients marked .
- Cut the cabbage roughly.
- Deseed the green pepper and remove the stalk.
- Cut into bite sizes.
- Slice the leek diagonally into 3-cm.
- Heat 2 tablespoons of oil and add the pork.
- After it's browned, transfer to a plate.
- Heat 1 tablespoon of oil in a pan and add the garlic and ginger to fry.
- Add all the vegetables from Step 2 and stir fry on high heat.
- Add cooking sake if it looks like the ingredients are starting to burn.
- Return the pork from Step 3 to the pan and add the combined flavoring ingredients.
- Stir fry some more over high heat.
- When the ingredients are well coated with the sauce, turn the heat off.
- Drizzle with sesame oil to finish.
