Hoikoro: Twice-Cooked Pork with a Spicy Kick

Hoikoro Directions

• Prepare The Pork
  Cut 150g thinly sliced pork belly (or other fatty pork) into bite-sized pieces about 2-3cm long. The thin slices cook quickly and absorb flavors well, while the fat content keeps the meat juicy during high-heat cooking. For a leaner option, pork shoulder works well but will have less richness.
• Blanch For Texture
  For traditional twice-cooked preparation, briefly blanch the pork in boiling water for 1-2 minutes, then drain well and pat dry. This optional step removes excess fat and pre-cooks the meat for a better final texture. For a quicker version, this step can be skipped, but the finished dish will be slightly greasier.
• Prepare Vegetables
  Cut 1/6 head of cabbage into 3cm squares or rough chunks. Slice 1/3 of a long green onion diagonally into 2cm pieces. Seed and slice 1-2 green bell peppers into thin strips. Keeping the vegetables in larger pieces prevents them from overcooking and maintains their crisp texture.
• Create Flavorful Sauce
  In a small bowl, combine 1 tablespoon sweet bean paste (tian mian jiang), 1 tablespoon soy sauce, 1 tablespoon sake, 2 teaspoons sugar, 1-2 teaspoons chili bean paste (doubanjiang), and 1-2 tablespoons water. Mix well to create a smooth, pourable sauce. The balance of sweet, savory, and spicy elements creates the distinctive flavor profile.
• Sear The Pork Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon cooking oil. Add the pork pieces and spread them out in a single layer. Allow to sear undisturbed for 30 seconds before stir-frying until the edges are crispy and the fat begins to render, about 2-3 minutes.
• Add Vegetables In Stages Add green onion and stir-fry for 30 seconds until aromatic. Add bell peppers and stir-fry for 1 minute. Finally, add cabbage and continue stir-frying for 1-2 minutes until it begins to wilt but still maintains some crispness. The staged addition ensures each vegetable is properly cooked.
• Incorporate Sauce
  Reduce heat to medium. Give the prepared sauce a final stir and pour it into the pan, stirring quickly to coat all ingredients. Continue cooking for 1-2 minutes until the sauce thickens slightly and glazes the meat and vegetables. The cornstarch in the sauce will activate with heat to create the perfect consistency.
• Serve Immediately
  Transfer to a serving plate while still hot and sizzling. Serve with steamed rice to soak up the flavorful sauce. This dish is best enjoyed immediately when the vegetables are still crisp and the sauce is hot.