Miso Pork & Cabbage
For 2 (for 4)
Udon Noodles: 2 packs (4 packs)
Pork Belly: 1 pack (2 packs)
Sweetheart Cabbage: ½ (1)
Green Pepper: 1 (2)
Onion: 1 (2)
Sesame Seeds: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Chilli Bean Sauce: 1 pod (2 pods)
Sesame Oil: ½ pod (1 pod)
Shaoxing Wine: 1 pod (2 pods)
Sugar: 1 sachet (2 sachets)
Miso: 1 sachet (2 sachets)
Per serving: Energy (kcal) 951 Fat 43g of which saturates 13g Carbohydrates 95g of which sugars 18g Protein 44g Salt 1.57g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
This is a Japanese version of the classic thin-sliced pork stir fry from Sichuan, China known as hui guo rou— hence its local name of ‘hoikoro’. In line with Japanese tastes, punchy green garlic is replaced with mellow cabbage, and dark & sticky-sweet bean paste is replaced with the earthier, more complex flavour of miso. The result is every bit as delicious as the original, leaning more on the natural umami of the sliced pork and toning down the fiery flavour to bring out the sweetness of the onion and green pepper. Often paired with rice, we find that udon noodles provide a more lively base for the bright yet savoury sauce.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
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