Twice Cooked Pork (Hoi Ko Ro)

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

10 oz thinly sliced pork loin

¼ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

1 tsp potato starch or cornstarch

½ green bell pepper

3 leaves green cabbage

1 green onion/scallion

1 clove garlic

2 Tbsp neutral oil

⅛ tsp white pepper powder

1 Tbsp doubanjiang (spicy chili bean paste)

2 Tbsp tienmienjiang (sweet bean paste) (or substitute 1 Tbsp red miso, ½ tsp soy sauce, ½ tsp sugar, and ⅛ tsp sesame oil) 1 ½ ½ ⅛

2 Tbsp sake

2 tsp soy sauce

1 tsp sugar

Instructions

Gather all the ingredients.

To Prepare the Ingredients

In a small bowl, whisk together the ingredients for the sauce: 1 Tbsp doubanjiang (spicy chili bean paste), 2 Tbsp tienmienjiang (sweet bean paste), 2 Tbsp sake, 2 tsp soy sauce, and 1 tsp sugar. Set aside.

Remove the seeds from ½ green bell pepper. Cut it into 1-inch (2.5-cm) pieces; I used the Japanese rangiri cutting technique. Cut 3 leaves green cabbage into bite-sized pieces about 1–1½ inches (2.5–3.8 cm).

Thinly cut 1 green onion/scallion diagonally and cut 1 clove garlic to thin slices.

Cut 10 oz thinly sliced pork loin into smaller pieces, roughly 2 x 2½ inches (5 x 6.3 cm). Season the pork with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

Lightly coat the pork with 1 tsp potato starch or cornstarch.

To Stir-Fry

In a wok or a large frying pan, heat 1 Tbsp neutral oil over medium-high heat (or medium on a professional stove). Swirl the oil around the surface. When the oil is hot, add the green bell pepper and stir-fry for 3–4 minutes.

Add the cabbage and stir-fry for 2–3 minutes. When the vegetables are tender but still crisp, turn off the heat and transfer them to a plate. Make sure the vegetables are fully cooked; you will only quickly reheat (and not cook) them later.

Turn the heat back on over medium and add another 1 Tbsp neutral oil and coat the bottom of the wok/pan. When the oil is hot, add the pork.

Spread it out in a single layer and cook until the bottom side is brown, then flip. The meat will release itself when it is nicely charred.

When the pork is no longer pink, add the green onion and garlic. Stir for 30 seconds and add in the seasoning sauce.

Stir to coat the meat and add the vegetables back in the wok/pan to reheat.

Quickly toss everything together and season with ⅛ tsp white pepper powder. Transfer the Twice-Cooked Pork to a serving plate. Enjoy!

To Store

You can store the leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for a month.

Nutrition

• Calories: 332 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 10 g
• Acides Gras Trans: 1 g
• Cholestérol: 94 mg
• Sodium: 1074 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 34 g