Crunchy Hoikoro (Twice-Cooked Pork)

Ingredients

• Thinly sliced pork belly200g
• Cabbage1/4 (about 300g)
• Green bell peppers2
• Leek (naga-negi)1/2
• Garlic1 clove
• Ginger1 knob
• Sesame oil1 tbsp
• [sauce] Tianmianjiang (sweet bean paste)2 tbsp
• [sauce] Doubanjiang (chili bean paste)1 tsp
• [sauce] Soy sauce2 tsp
• [sauce] Sake1 tbsp
• [sauce] Sugar1 tsp

Directions

1. Roughly cut the cabbage into 4cm pieces and slice the cores thinly. Cut the peppers into chunks, slice the leek diagonally, mince the garlic and ginger, and cut the pork into 5cm widths. Mix the sauce ingredients.
2. Heat half the sesame oil over high heat, quickly stir-fry the cabbage and peppers for about 1 minute and remove (not over-frying is the key to the crunch).
3. In the same pan, add the rest of the oil and cook the pork until the fat renders and it crisps, then add the garlic, ginger and leek to bring out the aroma.
4. Add the sauce to coat the meat, and once it bubbles, return the vegetables.
5. Toss quickly over high heat for about 30 seconds, and once everything is coated, plate immediately.