Stir-fried meat and vegetables (stir-fried pork and cabbage with sweet miso) | Transcript of restaurant Sakura's recipe

小さいボウルを二つ用意して、一方には(A)、もう一方に(B)を入れ、それぞれをよく混ぜ合わせておく。

Cut off the stems of the green perilla, cut into thin pieces, and set aside.
Remove the core from the cabbage, tear the leaves into large bite-sized pieces, and finely chop the stems.
Wash the cabbage and drain it, then press or squeeze it with your hands to crush the fibers.
Cut the pork belly into bite-sized pieces and separate each piece.

Heat a frying pan over medium-low heat and add oil (not listed).
Add cabbage and coat with oil.
Stir lightly until all the oil is coated, then remove into a bowl.
Heat the same frying pan over medium-low heat and fry the pork belly.
Fry until lightly browned, then flip and fry both sides.
Move it to the edge of the frying pan, add (A) into the empty space, and stir-fry.
When the flavor of the bean sauce comes out, stir-fry it with the pork belly that has been moved to the edge.
Move it to the edge of the frying pan again and add (B).
When (B) comes to a boil, stir fry together with the pork belly.
Add the cabbage that was taken out and stir.
Stir-fry until everything is coated with sauce.

お皿に盛り付け、青じそを振りかけたら完成。