Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Cut 4 bell peppers in half and heat in a 600W microwave for 2 minutes. TIP! Heating the bell peppers in the microwave softens them, making it easier to stuff the meat.
- Peel 1 clove garlic.
- In a bowl, combine 240g thinly sliced pork, 2 tsp potato starch, salt and pepper to taste, black pepper to taste, and 1 tbsp sake, and mix well by hand. TIP! By thoroughly mixing the potato starch and sake into the meat, the thinly sliced pork will remain tender and not harden after cooking.
- Tear larger pieces of thinly sliced pork into smaller pieces. TIP! Tearing the meat makes it easier to stuff smoothly into the bell peppers.
- The heated bell peppers are very hot, so carefully use tongs or similar tools to make slits and widen the cavity without removing the seeds. TIP! Bell pepper seeds are edible, so they are not removed. Also, widening the cavity allows you to stuff more meat.
- Dust the inside of the bell peppers with all-purpose flour to taste. TIP! The all-purpose flour acts as an adhesive for the meat, preventing it from falling out during cooking.
- Firmly stuff the seasoned thinly sliced pork into the cavity of the flour-dusted bell peppers, leaving no gaps. TIP! The microwave-softened bell peppers allow you to stuff the maximum amount of meat. Any remaining meat can be piled on top.
- Add salad oil to taste to a frying pan and heat over medium heat.
- Place the stuffed bell peppers, meat-side down, into the frying pan, cover, and cook over medium heat. TIP! Since the bell peppers are already heated, searing the meat side well will give it a fragrant finish.
- Thinly sliced pork can be harder to cook through than ground meat, so cook with the lid on to ensure it's thoroughly cooked inside.
- Once the meat side is browned, flip the bell peppers and cover again to steam-fry.
- Flip occasionally and cook slowly until fragrant grill marks appear all over the bell peppers. TIP! Grill marks on the bell peppers enhance their sweetness and flavor.
- While reducing the heat, in a separate bowl, combine 1 clove grated garlic, 1 tbsp soy sauce, 1½ tsp Worcestershire sauce, 1 tsp sugar, 1 tbsp sake, and 4 dashes MSG(Ajinomoto) (MSG), and mix well.
- Add the mixed sauce to the frying pan with the cooked bell peppers, tossing to coat and simmering until the sauce thickens. If the sauce thickens too much, add water to adjust.
- Turn off the heat and plate.
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