Spring Cabbage and Pork Belly with Miso

• 300 grams Thinly sliced pork belly
• 1/2 Spring cabbage
• 1 White part of a Japanese leek
• 2 Green pepper (or paprika)
• 1 knob Ginger (minced)
• 1 knob Garlic (minced)
• 3 tbsp Miso (I recommend sweet)
• 3 tbsp Sugar
• 2 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tsp Doubanjiang
• 2 tbsp Oil (for frying)

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

pork belly, spring cabbage, green pepper, knob ginger, knob garlic, sugar, oyster sauce, soy sauce, sake, doubanjiang, oil

Taken from cookpad.com/us/recipes/158851-spring-cabbage-and-pork-belly-with-miso (may not work)