Our Family Recipe for Sichuan Style Twice-Cooked Pork

• 400 grams Thinly-sliced pork belly
• 1/3 Cabbage
• 3 Green peppers
• 1/2 Red bell peppers (optional)
• 1 Green onion or scallion
• 1 1/2 tbsp Douchi
• 2 tsp Tianmianjiang
• 1 tsp Doubanjiang
• 1 tsp Weipa
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 2 tbsp Katakuriko

1. It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake.
2. It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake them up.
3. Chop the bell pepper and cabbage into bite-sizes.
4. Slice the leek or scallion diagonally.
5. Stir-fry the meat (from Step 2) in a pan.
6. When brown, add the bell peppers and stir-fry over high heat.
7. Add the cabbage and leek (scallion) and continue frying.
8. When the ingredients are just cooked enough, stir in the pre-combined condiments.
9. Mix everything thoroughly and serve!
10. You could use miso instead of douchi, but use douchi for the flavor with the most depth.

pork belly, cabbage, green peppers, red bell peppers, green onion, tianmianjiang, doubanjiang, weipa, soy sauce, sake, katakuriko

Taken from cookpad.com/us/recipes/153377-our-family-recipe-for-sichuan-style-twice-cooked-pork (may not work)