Pasta with Spring Cabbage and Twice-Cooked Pork
cookpad.japan @cookpad_jp
I just came up with it!
Use the boiled water from the pasta!
Boost the flavor with Weipa soup paste!
Give it a try!
One last tip! The vegetables and pork go best with the pasta when chopped fairly small. Recipe by Kojima ponsuke
Open in Cookpad AppCooking Instructions
- 1
While the water for the pasta is boiling, chop the cabbage and green peppers into bite-sized pieces, then chop the green onion and soak it in water. Marinate the pork in the combined▲ingredients.
- 2
Heat the vegetable oil in a frying pan, add the cabbage, and stir-fry over medium heat.
- 3
Fill a cup with about 2-3 cm of water, pour it in, cover with a lid, then cook for 1 minute.
- 4
Stir-fry until wilted as shown. Cooking cabbage enhances the sweetness. Set aside on a plate.
- 5
Next up! Stir-fry the pork! Turn up the heat all the way.
- 6
Brown the pork, like this.
- 7
Add the green peppers!
- 8
Once the green peppers are lightly cooked though, return the cabbage leaves and blend them in. Then, transfer to a plate.
- 9
For boiling pasta, refer to
- 10
The secret trick: Once the water comes to a boil, add the Weipa sauce and salt! The pasta will soak up the flavor of the Weipa!
- 11
Boil the pasta and drain 2 minutes before the instructed cooking time. Do not discard the boiled water from the pasta.
- 12
To make the sauce, pour 1 tablespoon of vegetable oil in a frying pan, add the ● ingredients, then turn on the heat! Cook over low to bring out the flavors and aroma.
- 13
After a while, the sauce should look like this!
- 14
Add a ladleful of boiling water from the pasta to the sauce to emulsify!
- 15
Add the pasta to the sauce!
- 16
Stir the pasta around. This is how you get al dente pasta!
- 17
Toss in the topping ingredients! Swirl in some sesame oil, then combine evenly.
- 18
Garnish with green onions, then it's done! Surprisingly easy, right!?
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