Iron Chef Chen's Miso Pork With Cabbage

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon hot Chinese chili paste (Doubanjiang)
  • 1
    tablespoon hoisin sauce (sweet noodle sauce or tianmianjiang)
  • 1
    teaspoon garlic, minced
  • 1
    teaspoon fermented black beans, minced (douchi)
  • 1
    tablespoon sake
  • 1
    teaspoon soy sauce
  • 3
    tablespoons vegetable oil, divided
  • 1
    teaspoon salt
  • 3
    cabbage leaves, cut into similarly sized pieces, thinly slicing core
  • 1
    red bell pepper, stems and seeds removed and chopped into chunks
  • 1
    green bell pepper, stems and seeds removed and chopped into chunks
  • 7
    ounces pork belly, cut in half, then cut each half into 1/8-inch thick pieces, then thinly slice into bite-size pieces (200 g)
  • 12
    green onion, cut diagonally into 1/4-inch thick slices (bunching onion)
  • 12
    tablespoon water
  • 12
    tablespoon potato starch or 1/2 tablespoon cornstarch
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DIRECTIONS

  • Combine Chinese chili paste, sweet noodle sauce (or Hoisin sauce), minced garlic, and minced fermented black beans. Set aside.
  • Combine sake and soy sauce and set aside.
  • Bring 4 cups of water to a boil and add 1 tablespoon oil and 1 teaspoon salt. Briefly boil cabbage and bell peppers, in that order. Drain water.
  • Heat remaining two tablespoons oil in a wok and place pork slices in one by one, without overlapping. Stir-fry over high heat. After lightly browning pork, add onion and stir-fry. Add first mixture with Chinese chili paste and stir-fry well.
  • Add cabbage, bell peppers, and second mixture of sake and soy sauce, mixing quickly to coat.
  • Combine 1/2 tablespoon water with starch. Add this starch paste to wok to thicken sauce.
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