My Family's Twice-Cooked Pork

• 309 grams Sliced pork belly meat (or pork offcuts)
• 1 tbsp of each Sake, soy sauce (for seasoning)
• 1 tbsp Katakuriko
• 300 grams Cabbage
• 2 Green peppers
• 1 tbsp Vegetable oil for stir frying
• 1 clove Garlic
• 1/2 tsp Doubanjiang
• 30 grams Hacchou Miso
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 dash less than 2 tablespoons Sugar
• 1 tsp Sesame oil for the finishing touch

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

pork belly meat, soy sauce, katakuriko, cabbage, green peppers, vegetable oil, clove garlic, doubanjiang, soy sauce, sake, sugar, sesame oil

Taken from cookpad.com/us/recipes/169978-my-familys-twice-cooked-pork (may not work)