Pork and Cabbage Rice Bowl With Yuzu Pepper

• 250 grams Pork (coarsely chopped thigh offcuts)
• 1/4 Cabbage
• 1/2 stalk Japanese leek (or green onion)
• 1 tsp Yuzu pepper paste
• 1 tbsp Shiro-dashi
• 1 tbsp Soy sauce
• 1 pinch Sugar

1. Shred the cabbage (it doesn't have to be ultra-thin) and cut the leek up on the diagonal.
2. Roughly chop up the pork into small, thin pieces.
3. Dissolve the yuzu pepper in the shiro-dashi.
4. Massage the pork with the mixture.
5. Boil the cabbage until it's at the desired level of tenderness.
6. Heat some oil in a frying pan and stir fry the pork.
7. When the meat has cooked through and changed color, add the sugar and leek.
8. Adjust the seasoning with soy sauce.
9. Put some rice in a bowl, top with the well drained cabbage, add the pork from Step 8 and it's done.

pork, cabbage, stalk japanese, pepper, soy sauce, sugar

Taken from cookpad.com/us/recipes/188245-pork-and-cabbage-rice-bowl-with-yuzu-pepper (may not work)