Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, my family's twice-cooked pork. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

My Family's Twice-Cooked Pork is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. My Family's Twice-Cooked Pork is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have my family's twice-cooked pork using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make My Family's Twice-Cooked Pork:

1. Make ready 309 grams Sliced pork belly meat (or pork offcuts)
2. Get 1 tbsp of each Sake, soy sauce (for seasoning)
3. Get 1 tbsp Katakuriko
4. Make ready 300 grams Cabbage
5. Take 2 Green peppers
6. Get 1 tbsp Vegetable oil for stir frying
7. Make ready 1 clove Garlic
8. Take 1/2 tsp Doubanjiang
9. Take 30 grams ◎Hacchou Miso
10. Take 1 tbsp ◎Soy sauce
11. Take 1 tbsp ◎Sake
12. Make ready 1 dash less than 2 tablespoons ◎Sugar
13. Take 1 tsp Sesame oil for the finishing touch

Instructions to make My Family's Twice-Cooked Pork:

1. Cut the pork into 4~5 cm pieces, and season with sake and soy sauce. Roughly chop the cabbage and cut the green peppers into chunks. Slice the garlic.
2. Heat oil in a frying pan, sauté the cabbage and green peppers briefly, and remove from the pan. Mix the ◎ ingredients together.
3. Coat the meat from Step 1 in katakuriko, and cook in the frying pan from Step 2 without oil ( See Hints).
4. The fat will render from meat as it changes color, so add the garlic at this point, and sauté together. Add the doubanjiang and quickly sauté…
5. Return the vegetables from Step 2 to the frying pan, and sauté together. Add sesame oil for the finishing touch, give it a quick stir and it is done.
6. This is the Hatcho miso that I use. Hatcho miso is bean miso.
7. Ready to serve and ENJOY!

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