Recipe: Appetizing Spring Cabbage and Pork Belly with Miso

Spring Cabbage and Pork Belly with Miso.

You can have Spring Cabbage and Pork Belly with Miso using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Spring Cabbage and Pork Belly with Miso

1. Prepare 300 grams of Thinly sliced pork belly.
2. Prepare 1/2 of Spring cabbage.
3. You need 1 of White part of a Japanese leek.
4. It's 2 of Green pepper (or paprika).
5. You need 1 of knob Ginger (minced).
6. You need 1 of knob Garlic (minced).
7. It's 3 tbsp of ● Miso (I recommend sweet).
8. You need 3 tbsp of ● Sugar.
9. It's 2 tbsp of ● Oyster sauce.
10. You need 1 tbsp of ● Soy sauce.
11. It's 1 tbsp of ● Sake.
12. You need 1 tsp of Doubanjiang.
13. Prepare 2 tbsp of Oil (for frying).

Spring Cabbage and Pork Belly with Miso step by step

1. I used thick pork belly for yakiniku. Thin pork belly slices or any meat variety works too. Cut the meat in half and boil..
2. Mix all the ● ingredients..
3. Wash the cabbage and tear the leaves by hand. The right one is spring cabbage. It's soft and delicious..
4. Diagonally cut the white leek. Cut the green pepper into 5 mm lenghthwise..
5. Heat a deep frying pan with oil and add the ginger and garlic. Cook over low heat until fragrant..
6. When fragrant, add the leek and green pepper, and cook over medium heat..
7. When everything is cooked, add the cabbage and when it's half cooked, add the boiled pork..
8. Once you stir the pan, add the ● ingredients. The sauce is rather sweet, so I recommend you add doubanjiang to your liking. Cook until the sauce is slightly reduced..
9. I received feedback from users that using red miso would make the dish saltier. In Ehime prefecture, we use wheat miso, which is paler in color (although it is still different from white miso). I recommend using blended miso..