Steps

1. Chop 1/4 head of cabbage into bite-sized pieces, slicing the core thinly. [Key Tip!] Slice the core thinly to maintain a crisp texture.
   🕒 02:17
2. Thinly slice 1/2 leek diagonally.
   🕒 03:10
3. Thinly slice 2 cloves of garlic.
   🕒 03:20
4. Remove seeds and stems from 2 green peppers and cut them into vertical strips. [Key Tip!] Cutting them vertically helps retain their crispness.
   🕒 03:31
5. Cut 200g of pork belly slices into 10cm lengths and loosely separate them.
   🕒 04:27
6. Lightly coat the separated pork with potato starch. [Key Tip!] Coating with potato starch creates a film around the meat when blanched, resulting in a springy texture and better sauce adhesion.
   🕒 05:33
7. In a bowl, combine 2 tbsp miso, 2 tsp sugar, 2 tbsp soy sauce, 1 tbsp cooking sake, 1 tbsp mirin, and a pinch of ichimi togarashi. Mix well until the miso is dissolved. [Key Tip!] Pre-mixing the seasonings allows for quick stir-frying.
   🕒 06:08
8. Bring water to a boil in a frying pan.
   🕒 07:09
9. Add the cut cabbage to the boiling water and blanch for about 30 seconds. Drain in a colander. [Key Tip!] Blanching the cabbage beforehand reduces stir-frying time, prevents it from becoming mushy, and keeps it crisp.
   🕒 07:42
10. Add the potato starch-coated pork to the same boiling water and blanch for about 30 seconds. Drain in a colander. [Key Tip!] This process removes excess fat for a lighter taste, the potato starch film makes the meat springy, and improves flavor and mouthfeel.
    🕒 08:37
11. Discard the water from the frying pan and wipe it dry.
    🕒 09:19
12. Heat 1 tbsp vegetable oil in the frying pan over medium heat. Stir-fry the garlic, leek, and green peppers until fragrant.
    🕒 09:31
13. Once the oil is fragrant, add the blanched and drained pork. Stir-fry briefly and sear the edges of the meat against the pan.
    🕒 10:52
14. Pour the prepared [A] seasonings along the side of the pan where the pork was cooked, and bring to a simmer. [Key Tip!] Simmering the seasonings directly against the pan enhances their aroma.
    🕒 11:25
15. Once simmering, add the blanched cabbage and quickly toss to coat everything evenly.
    🕒 11:51
16. Finally, add a pinch of black pepper to adjust the taste.
    🕒 12:25
17. Serve on a plate and sprinkle with ichimi togarashi if desired.
    🕒 13:15