Spring Cabbage and Pork Belly with Miso

Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Spring Cabbage and Pork Belly with Miso. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spring Cabbage and Pork Belly with Miso is one of the most popular of recent trending meals on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. They're nice and they look fantastic. Spring Cabbage and Pork Belly with Miso is something which I've loved my whole life.

Many things affect the quality of taste from Spring Cabbage and Pork Belly with Miso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spring Cabbage and Pork Belly with Miso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spring Cabbage and Pork Belly with Miso is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Spring Cabbage and Pork Belly with Miso using 13 ingredients and 9 steps. Here is how you cook that.

When thinking of this recipe, I created a spin on twice cooked pork.
I cooked this using leftovers in my fridge.
When I initially made this, the result was not what I expected, but perhaps it's not so bad if you think of it as something else.

Use a wok or deep frying pan.
The spring cabbage cooks quickly, but if using normal cabbage, microwave first before cooking to soften.
As there will be cooking liquid left over, you could add vermicelli noodles to the dish. Recipe by Team yokin

Ingredients and spices that need to be Make ready to make Spring Cabbage and Pork Belly with Miso:

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

Steps to make to make Spring Cabbage and Pork Belly with Miso

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.

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So that is going to wrap it up for this special food Steps to Prepare Super Quick Homemade Spring Cabbage and Pork Belly with Miso. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!