Twice Cooked Pork (Hoi Ko Ro)
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
2 (as
-
Calories
332 kcal
-
Course
Main Course
-
Cuisine
Japanese
Twice Cooked Pork (Hoi Ko Ro)
Report
Originating in Sichuan, Twice-Cooked Pork became one of the most popular Chinese dishes in Japan. This recipe for the Japanese version has bell peppers and is less spicy. It‘s a flavorful stir-fry dish that‘s super easy and quick to make at home!
Share:
Ingredients
For the Pork
- 10 oz thinly sliced pork loin
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 1 tsp potato starch or cornstarch
For the Stir-Fry
- ½ green bell pepper
- 3 leaves green cabbage
- 1 green onion/scallion
- 1 clove garlic
- 2 Tbsp neutral oil
- ⅛ tsp white pepper powder
For the Sauce
- 1 Tbsp doubanjiang (spicy chili bean paste)
- 2 Tbsp tienmienjiang (sweet bean paste) (or substitute 1 Tbsp red miso, ½ tsp soy sauce, ½ tsp sugar, and ⅛ tsp sesame oil)
- 2 Tbsp sake
- 2 tsp soy sauce
- 1 tsp sugar
Instructions
- Gather all the ingredients.
To Prepare the Ingredients
- In a small bowl, whisk together the ingredients for the sauce: 1 Tbsp doubanjiang (spicy chili bean paste), 2 Tbsp tienmienjiang (sweet bean paste), 2 Tbsp sake, 2 tsp soy sauce, and 1 tsp sugar. Set aside.
- Remove the seeds from ½ green bell pepper. Cut it into 1-inch (2.5-cm) pieces; I used the Japanese rangiri cutting technique. Cut 3 leaves green cabbage into bite-sized pieces about 1–1½ inches (2.5–3.8 cm).
- Thinly cut 1 green onion/scallion diagonally and cut 1 clove garlic to thin slices.
- Cut 10 oz thinly sliced pork loin into smaller pieces, roughly 2 x 2½ inches (5 x 6.3 cm). Season the pork with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- Lightly coat the pork with 1 tsp potato starch or cornstarch.
To Stir-Fry
- In a wok or a large frying pan, heat 1 Tbsp neutral oil over medium-high heat (or medium on a professional stove). Swirl the oil around the surface. When the oil is hot, add the green bell pepper and stir-fry for 3–4 minutes.
- Add the cabbage and stir-fry for 2–3 minutes. When the vegetables are tender but still crisp, turn off the heat and transfer them to a plate. Make sure the vegetables are fully cooked; you will only quickly reheat (and not cook) them later.
- Turn the heat back on over medium and add another 1 Tbsp neutral oil and coat the bottom of the wok/pan. When the oil is hot, add the pork.
- Spread it out in a single layer and cook until the bottom side is brown, then flip. The meat will release itself when it is nicely charred.
- When the pork is no longer pink, add the green onion and garlic. Stir for 30 seconds and add in the seasoning sauce.
- Stir to coat the meat and add the vegetables back in the wok/pan to reheat.
- Quickly toss everything together and season with ⅛ tsp white pepper powder. Transfer the Twice-Cooked Pork to a serving plate. Enjoy!
To Store
- You can store the leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for a month.
Nutrition Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
11g
(4%)
Protein
34g
(68%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
1074mg
(45%)
Potassium
659mg
(19%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
319IU
(6%)
Vitamin C
35mg
(39%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2(as
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1074mg | 45% |
| Potassium | 659mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 35mg | 39% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
Other Recipes
You'll Also Love
