I had a lot of cabbage left and I had pork... I wanted to eat it with a twice-cooked pork style so I made this recipe.It will be delicious if you coat the pork well with the katakuriko and brown the pork well. Garlic, pork and miso are a perfect match. If you like garlic, add a lot! Recipe by Hanano arashi

I wanted to make twice-cooked pork but didn't have sweet bean sauce so I substituted with miso, mirin, and spicy bean paste. It came out glossy-looking and delicious. It might taste different from real twice cooked pork, but its a family favorite.If the ☆ seasoning seems too strong, add more sake to dilute the flavor. Recipe by Pokuchan

Why it is called twice cooked pork? Because the pork was boiled first and then stir-fried. It is literally cooked twice. It is a classic Sichuan dish from China. I twisted the recipe by changing pork belly to pork shoulder roast, because I found my American families and friends don't enjoy fat meat so much. Every time when I bring this dish to parties, people love it!

This is a standard household recipe that I have been making for a very long time.※ If you want a thicker flavor, use 2 heaping Tbsp of tianmianjiang and 2 tsp of soy sauce.※When using spring cabbage, since it's already so tender, you don't need to parboil.Since stir-frying things usually comes out watery for me, I added katakuriko slurry to thicken. Recipe by Yuuyuu0221

●The stimulating spiciness of the Sichuan pepper is delicious.●You can use the water from Steps 3-4 in various dishes. I made egg soup this time.●Don't mix the doubanjiang with the sauce ingredients. It will become more fragrant and savory if it's added first and cooked in the oil.●Cut the meat in hearty 5-10mm slices.●If you leave the meat in the pot to cool, it will be nice and juicy.●Please cook on high heat for a short time. Recipe by Cooking S Papa

I came up with this dish for my growing son.If you would like a thinner flavor, decrease the tianmianjiang to 2 tablespoons and the soy sauce to 1 teaspoon.Don't cook the Spring cabbage for too long.If you are not using Spring cabbage, parboil the regular cabbage or greens and drain well before cooking. Recipe by Yuuyuu0221

I wanted to eat vegetable deliciously so I thought of this recipe.I also blog! I cook with my 3-year old daughter.and also on special occasions such as birthdays and seasonal events! I am planning a Christmas special too! Recipe by Kodomoto Tsukuru Uchigohan

I remember eating this at a restaurant before I became a vegetarian. I tried recalling the flavor of that dish with soy meat.Combine the seasoning ingredients in a separate bowl and then add last to finish! It's more delicious if the cabbage is crisp. Recipe by -toku?

I am very good at cooking Chinese food.I hadn't posted a recipe for Twice Cooked Pork yet, so I decided to right away when I made it at home.After adding the pork continue to fry over a high heat!! Use the strongest hob in your kitchen!After adding the vegetables try to finish cooking quickly. Recipe by Naomoka

I learned the tastes of a Chinese restaurant when I worked part time. m .You do not need to use oil in a Teflon or non-stick frying pan. Please use a larger amount of cooking oil in iron pans. Microwave the veggies in Step 2 instead of sautéing if you want to reduce the amount of oil, and it will reduce the number of calories . Please adjust the amount of sugar to taste. For 4 people. Recipe by Risoa 51

I had cabbage and bell peppers so..The key is to cook quickly over high heat, but not to overcook, so the veggies will still be a little crunchy. Recipe by Yume

In the transition from summer heat to cool weather, don't you find that your summer doldrums catch up to you all at once? At that time it's best to eat something with plenty of nutrients!! This is good as a side dish, or can be served over rice as a donburi. That's what I thought of when making this.I used pork belly for shabu-shabu so that our kids could eat this easily, but you can use regular thin-cut pork belly. You can add some carrots for some more color. When making this for adults you can add some doubanjiang. This is also delicious as a donburi served with a soft poached egg. Recipe by ma-chi