Twice Cooked Pork (回鍋肉)

3-4 servings

If using pork chunk, then boil it. Ideal time is 30min to remove excess fat. Rinse the pork slightly with water and slice it into 1/4 inch strips. (You can skip this step if you use the sliced one.)
Chop the cabbage and green onion (or leeks). Microwave cabbage and leeks for 2min to stir-fry more easily. (Green Onion is not necessary to microwave.)
Grate ginger and garlic.
Pour canola oil in a pan, then add ginger and garlic, and turn on the heat to medium and cook until it releases a great aroma.
Add doubanjiang, Jorinji Goma Miso Sauce and Jorinji Dark Red Miso, then cook until small bubbles form.
Add pork into the pan, cook in the sauce until the surface of the pork turns a caramelized brown.
Add the cabbage into the pan, cook with the sauce until the cabbage becomes slightly soft. Do this for the green onion (or leeks) too.
Sprinkle ground pepper, toasted sesame oil or toasted sesame seeds (good for less fat) to taste.

You can add any kind of veggies like bell pepper, carrot, etc.
Age (deep fried tofu) is a great substitute for pork.
You can skip using Jorinji Dark Red Miso. If so, adjust the flavor with more Jorinji Goma Miso Sauce or another type of miso.
After boiling the pork in the pot, you can keep the fat left from the water as handmade lard. It’s easy to take the lard out after the water cools down and the fat turns hard and white.