How to Cook Wafu Hoi-Ko-Ro - Stir-Fried Pork and Vegetable with Red Miso Sauce

     Yesterday, my husband cooked wafu hoi-ko-ro bowl with red miso paste. Hoi-ko-ro (回鍋肉), twice cooked pork, is originated in China. While Chinese one is stir-fried pork and garlic leaves with spicy doubanjiang, Japanese one is made from pork (or beef) and cabbages and is sweet and salty. We purchased red miso paste, aka miso (赤みそ), at Japanese supermarket this weekend, and he cooked this hoi-ko-ro last night. It was so delicious! Today, I'm going to share with you how to cook wafu hoi-ko-ro bowl (和風 回鍋肉丼). I hope you can try it someday.  By the way, wafu (和風) means Japanese style. ;)

Ingredients (4 Servings)
1 Tablespoon of Vegetable Oil
2 Gloves of Garlic (Sliced)
14 oz (400g) of Pork (Thinly Sliced)
2 Onions (Chopped)
1 Green Bell Pepper (Chopped)
6 Leaves of Cabbages (Chopped)
2 oz (60g) of Red Miso Paste (Aka Miso, 赤味噌, 赤みそ)
3 Tablespoons of Sugar
4 Tablespoons of Sake
4 Servings of Cooked Rice
1 Tablespoon of Roasted White Sesame Seeds

How to Cook Wafu Hoi-Ko-Ro Bowl

1. Heat oil and garlic in a large pan over high heat.When you notice garlic aroma, add pork in it. Saute and brown the pork. Add onion and green bell pepper, and stir-fry them until cooked.

Add cabbage and stir-fry them for 1 minute.

2. Mix red miso paste, sugar and sake in a bowl thoroughly. Then, add it in a pan. 

Stir them.

3. Serve cooked rice in a bowl.

4. Serve hoi-ko-ro over the rice. Sprinkle sesame seeds over it. Enjoy!

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