Savor our authentic twice-cooked pork stir-fry—tender pork, crisp veggies, and savory bean paste create an irresistible flavor explosion. Quick & easy dinner magic!
Hoikoro (Japanese Twice-Cooked Pork & Cabbage)
Difficulty: ★★★☆☆2
servings5
minutes7
minutesHoikoro Ingredients
Pork (komagire or thinly sliced pork): 200g (about 7 oz)
Substitute: Thinly sliced pork shoulder/belly or even chicken thigh strips in a pinch.Cabbage: ~1/3 head (cut into ~5 cm pieces)
Substitute: Napa cabbage or bok choy, though flavor/texture differ.Green Peppers: 2 peppers (cut into ~3 cm strips)
Substitute: Bell peppers of any color, or omit if unavailable.Cooking Oil (e.g., vegetable oil): 1 tablespoon
- Sauce (A)
Cooking sake: 1 tablespoon
Tianmianjiang (sweet bean paste): 1 tablespoon
Substitute: 1 tablespoon mixture of miso & sugar if you can’t find tianmianjiang.Soy Sauce: 1 tablespoon
Cornstarch (katakuriko): 2 teaspoons
Garlic (minced/pressed): 1 teaspoon
Doubanjiang (chili bean paste, optional): 1 teaspoon
Hoikoro Directions
- Prep Ingredients
1.Veggies:Cabbage into ~5 cm pieces.
Green peppers into ~3 cm strips.
2.Pork: If not pre-sliced, cut into bite-size strips (~5 cm).
3.Sauce: In a small bowl, combine all (A) ingredients—sake, sweet bean paste, soy sauce, cornstarch, garlic, and optional doubanjiang. - Stir-Fry Pork
1.Heat 1 Tbsp oil in a wok/frying pan over medium heat.
2.Add pork strips; stir-fry until the meat is mostly cooked through, turning white on all sides (about 1–2 minutes). - Add Vegetables
1.Increase heat to high.
2.Add cabbage and peppers. Stir-fry quickly, allowing the vegetables to remain slightly crisp.
3.Cook for about 1–2 minutes until they get a bit of color but are not fully wilted. - Incorporate the Sauce
1.Turn off heat briefly to avoid scorching.
2.Pour the sauce (A) over the meat and veggies.
3.Restart heat to medium and toss everything so sauce coats the ingredients evenly.
4.The cornstarch will thicken it quickly, so stir constantly for another minute. - Finish & Serve
Once the sauce becomes glossy and clings to the pork and veggies, turn off the heat.
Plate the Hoikoro and enjoy immediately with steamed rice or noodles.
Tips & Point
- ・Heat Control: Turning off the heat before adding sauce helps avoid burning the sauce.
・Crunchy Veggies: Hoikoro is best when the cabbage and peppers still have some crispness.
・Spice Level: Adjust doubanjiang or chili sauce for desired heat.
・Substitute for Tianmianjiang: Mix 1 tablespoon miso + 1 teaspoon sugar if sweet bean paste is unavailable.