Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, my family's twice-cooked pork. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

My Family's Twice-Cooked Pork is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. My Family's Twice-Cooked Pork is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have my family's twice-cooked pork using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Twice-Cooked Pork:

1. Take 309 grams Sliced pork belly meat (or pork offcuts)
2. Make ready 1 tbsp of each Sake, soy sauce (for seasoning)
3. Get 1 tbsp Katakuriko
4. Prepare 300 grams Cabbage
5. Make ready 2 Green peppers
6. Make ready 1 tbsp Vegetable oil for stir frying
7. Prepare 1 clove Garlic
8. Make ready 1/2 tsp Doubanjiang
9. Make ready 30 grams ◎Hacchou Miso
10. Take 1 tbsp ◎Soy sauce
11. Get 1 tbsp ◎Sake
12. Get 1 dash less than 2 tablespoons ◎Sugar
13. Get 1 tsp Sesame oil for the finishing touch

Instructions to make My Family's Twice-Cooked Pork:

1. Cut the pork into 4~5 cm pieces, and season with sake and soy sauce. Roughly chop the cabbage and cut the green peppers into chunks. Slice the garlic.
2. Heat oil in a frying pan, sauté the cabbage and green peppers briefly, and remove from the pan. Mix the ◎ ingredients together.
3. Coat the meat from Step 1 in katakuriko, and cook in the frying pan from Step 2 without oil ( See Hints).
4. The fat will render from meat as it changes color, so add the garlic at this point, and sauté together. Add the doubanjiang and quickly sauté…
5. Return the vegetables from Step 2 to the frying pan, and sauté together. Add sesame oil for the finishing touch, give it a quick stir and it is done.
6. This is the Hatcho miso that I use. Hatcho miso is bean miso.
7. Ready to serve and ENJOY!

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