Meaty Twice Cooked Pork Recipe

Name: Meaty Twice Cooked Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 280 grams Thinly sliced pork shoulder; 1/4 head Spring cabbage; 3 tbsp Tianmianjiang; 1 tsp Doubanjiang; 1 clove Garlic (minced); 1/2 knob Ginger (minced); 1 tbsp Sake; 2 tsp Soy sauce; 1 tsp Oyster sauce; 1/2 tsp Chinese soup stock; 1/2 tsp Katakuriko; 1 Vegetable oil; 1 Sesame oil

Servings: persons

280 grams Thinly sliced pork shoulder
1/4 head Spring cabbage
3 tbsp Tianmianjiang
1 tsp Doubanjiang
1 clove Garlic (minced)
1/2 knob Ginger (minced)
1 tbsp Sake
2 tsp Soy sauce
1 tsp Oyster sauce
1/2 tsp Chinese soup stock
1/2 tsp Katakuriko
1 Vegetable oil
1 Sesame oil

1
Roughly chop the cabbage.
2
Briefly parboil the meat and then drain in a colander.
3
Combine the ingredients.
4
Heat up some oil in a wok and cook the ginger and garlic until fragrant.
5
Add the doubanjiang and tianmianjiang and cook while mixing well with the oil.
6
Add the meat and cook while coating with the sauce from Step 2.
7
Add the cabbage and once it becomes tender, stir in the ingredients quickly.
8
Lastly, swirl in some sesame oil.
9
Salty Chicken Karaage.
10
Garlic Soy Sauce.
11
Plump Shrimp with with Chili Sauce.
12
Mapo Tofu.
13
Kimchi Fried Rice.
14
Shrimp Spring Rolls.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 280 grams Thinly sliced pork shoulder, 1/4 head Spring cabbage, 3 tbsp Tianmianjiang, 1 tsp Doubanjiang, and more.

Yes, Meaty Twice Cooked Pork falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meaty Twice Cooked Pork

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