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Before you jump to Spring Cabbage and Pork Belly with Miso recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got benefit from reading it, now let’s go back to spring cabbage and pork belly with miso recipe. You can have spring cabbage and pork belly with miso using 13 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Spring Cabbage and Pork Belly with Miso:
- Provide 300 grams Thinly sliced pork belly
- Prepare 1/2 Spring cabbage
- Use 1 White part of a Japanese leek
- You need 2 Green pepper (or paprika)
- You need 1 knob Ginger (minced)
- Prepare 1 knob Garlic (minced)
- Get 3 tbsp ● Miso (I recommend sweet)
- Provide 3 tbsp ● Sugar
- Use 2 tbsp ● Oyster sauce
- Get 1 tbsp ● Soy sauce
- Take 1 tbsp ● Sake
- Take 1 tsp Doubanjiang
- Take 2 tbsp Oil (for frying)
Steps to make Spring Cabbage and Pork Belly with Miso:
- I used thick pork belly for yakiniku. Thin pork belly slices or any meat variety works too. Cut the meat in half and boil.
- Mix all the ● ingredients.
- Wash the cabbage and tear the leaves by hand. The right one is spring cabbage. It's soft and delicious.
- Diagonally cut the white leek. Cut the green pepper into 5 mm lenghthwise.
- Heat a deep frying pan with oil and add the ginger and garlic. Cook over low heat until fragrant.
- When fragrant, add the leek and green pepper, and cook over medium heat.
- When everything is cooked, add the cabbage and when it's half cooked, add the boiled pork.
- 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.
- 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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