Steps

1. Make a circular cut around the stem of the bell pepper. Cut slightly larger than the stem as a guide.
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2. Push the stem all the way in through the cut you made, creating a thorough cavity. The stem and seeds are eaten as is. [The key here!] Using the stem and seeds whole is eco-friendly and delicious.
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3. Lightly season the surface of the thinly sliced pork with a pinch of salt.
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4. Cut the sliced cheese in half.
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5. Wrap the folded sliced cheese with the thinly sliced pork.
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6. Stuff the cheese wrapped in thinly sliced pork into the bell peppers, after removing the stem and seeds. [The key here!] To prevent the cheese from leaking out while cooking, firmly seal the surface with the thinly sliced pork.
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7. Heat 1 tbsp of vegetable oil in a frying pan. Stand the bell peppers in the pan with the pork side down. [The key here!] Sear this side first to seal in the deliciousness of the thinly sliced pork.
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8. Once the pork side is nicely browned, lay the bell peppers on their sides, cover with a lid, and cook each side. [The key here!] Cooking the bell peppers enhances their sweetness and makes them more delicious.
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9. Once browned on all sides, add 2 tbsp of cooking sake (rice wine), cover with a lid, and steam-cook over low heat. [The key here!] Swirl the pan occasionally to steam-cook evenly, which makes it juicier and brings out the flavor of the bell peppers.
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10. Make the sauce. Add 2 tbsp of Worcestershire sauce, 2 tbsp of tomato ketchup, and 1 tbsp of water to the pan juices and combine everything.
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11. Increase the heat and simmer to thicken the sauce, coating everything evenly.
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