Roughly chop the cabbage, slice the leek diagonally, cut the pepper in half and roughly chop. Cut the boiled pork into 5 mm thick slices.

Parboil the cabbage in salted water and then drain. (Or cook lightly in the microwave.) Cook the pepper in oil.

Heat some sesame oil in a wok and saute the ginger and garlic. Add the pork and pan-fry on medium-low heat until both sides are browned.

Add the doubanjiang and tianmianjiang and mix in well. Raise the heat to high and add the pepper, leek, and cabbage. Stir in the ★ ingredients.

Lastly, pour in the katakuriko slurry to thicken the sauce.

Step 4: ※ Don't coat the meat with the doubanjiang and tian mian jiang right away. Let it simmer a little directly on the pan's surface until fragrant, and then coat the meat.