A new sensation in Twice-Cooked Pork – no stir-frying required! The sweetness of spring cabbage and the rich flavor of pork belly meld together for a dish that's perfect with rice. The exquisite balance of sweet Hoisin sauce, spicy Doubanjiang, and chili oil, combined with the tender cabbage, creates a truly delicious experience.
Ingredients
Main Ingredients (2 servings)
- Cabbage 1/2 head
- Pork Belly 100g
- Green Onion 2cm portion
- Ginger 1 slice
- Garlic 1 clove
- Soup 200ml
Seasonings
- Taihaku Sesame Oil 1 tbsp+
- Cooking Sake (Rice Wine) 2 tbsp
- [A] Hoisin Sauce 1 tsp
- [A] Doubanjiang (Spicy Bean Paste) 1/2 tsp
- [A] Soy Sauce 2 tsp
- Sesame Oil 1 tbsp
- Chili Oil 1 tbsp
Steps
- Cut the core of the spring cabbage (1/2 head) into bite-sized pieces with a knife, and tear the leaves by hand. This is the secret! Tearing the spring cabbage by hand enhances its texture.
- Heat 1 tbsp+ of Taihaku Sesame Oil in a pot. Add thinly sliced green onion (approx. 2cm), ginger (1 slice), and garlic (1 clove), and stir until fragrant.
- Once fragrant, add the torn cabbage to the pot, along with 2 tbsp of Cooking Sake (Rice Wine) and 200ml of soup.
- Cover with a lid, bring to a boil over high heat, then reduce to low heat and simmer for about 13 minutes until the cabbage is very tender. This is the secret! Simmering the spring cabbage thoroughly until tender brings out its sweetness.
- Take out about 5 tbsp of the simmering liquid into a bowl. Add 1 tsp of Hoisin Sauce, 1/2 tsp of Doubanjiang (Spicy Bean Paste), and 2 tsp of Soy Sauce, and mix to create the sauce mixture.
- Place the pork belly (100g) on top of the simmered cabbage, and drizzle the prepared sauce mixture over everything.
- Cover with a lid and simmer for about 3 minutes.
- Turn off the heat, drizzle with 1 tbsp of Sesame Oil and 1 tbsp of Chili Oil, and it's ready to serve.
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