- Cut off boston butt : 150g
- Potato starch (for pork seasoning) : 小さじ1
- Salty soy sauce (for pork seasoning) : 小さじ1
- キャベツ : 1/6個（200g）
- ピーマン : 2個
- ニンニク : 1片
- （A）味噌 : 大さじ1
- （A）はちみつ : 大さじ1
- （A）水 : 大さじ1
- （A）醤油 : 小さじ1
- 塩 : 2 knobs
- ごま油 : 適量
Remove the core of the cabbage and chop it into small pieces. Peppers remove seeds and cotton and chop. Finely chop the garlic.
Prepare pork and seasonings
Cut the pork into bite-sized pieces, add potato starch and soy sauce, and knead. Mix (A) well.
Fry the cabbage
Heat a frying pan, add sesame oil, add 2 pinches of cabbage, and fry while mixing. Fry until slightly browned and then remove.
・ Twice-cooked meat recipe that does not use Tianmian sauce or Doubanjiang.
・ Even with simple ingredients and simple seasonings, it will definitely be a higher-grade taste.
・ The ingredients are for 2 people.
・ If you are concerned about the smell of garlic, grated ginger can be used instead.
・ Crush the garlic with a wooden spatula while keeping the skin on it, and then chop it. Crushing makes it easier for the skin to peel off, and crushing the fibers gives it a scent when fried.
・ By seasoning the pork in advance, the taste is determined without blurring, so it is recommended to season the pork with time and effort.
・ Sugar can be used as a substitute for honey. If you use sugar, adjust it to a little less than 1 tbsp.
・ If you like spicy seasoning, add 1/2 to 1 teaspoon of doubanjiang to the seasoning, or add chili oil or shichimi pepper when eating.
・ The point of Twice-cooked meat that does not fail is the texture of cabbage. It is important to remove the water from the cabbage so that it does not become watery.
・ When frying cabbage in step 3, you can fry while drawing out the water content of the cabbage by adding salt.
・ If you bake cabbage and pork so that they are browned rather than stir-fried, they will have a beautiful grilled color and the texture will be fragrant and delicious.