Easiest Way to Cook Tasty Pasta with Spring Cabbage and Twice-Cooked Pork

Amy McLaughlin

Page content

Easiest Way to Cook Tasty Pasta with Spring Cabbage and Twice-Cooked Pork Delicious, fresh and tasty.

Pasta with Spring Cabbage and Twice-Cooked Pork. Great recipe for Pasta with Spring Cabbage and Twice-Cooked Pork. I just came up with it! Use the boiled water from the pasta!

Remove and keep warm; In the same skillet, saute the cabbage, celery, carrots and peppers in remaining oil until crisp-tender.

Drain spaghetti; add to vegetable mixture.

Stir in soy sauce and pork mixture.

You can cook Pasta with Spring Cabbage and Twice-Cooked Pork using 22 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Pasta with Spring Cabbage and Twice-Cooked Pork

You need 200 grams of Pasta of your choice.
Prepare 1 tsp of Salt.
You need of Toppings.
Prepare 150 grams of Thinly sliced pork loin.
Prepare 2 of leaves Cabbage.
You need 2 of Green peppers.
It’s 1 stalk of Green onion.
You need of Marinade.
It’s 1 tbsp of ▲Soy sauce.
You need 1 tsp of ▲ Garlic (grated).
You need 1 tbsp of ▲ Cooking sake.
You need 1 of ▲ Katakuriko.
It’s of Sauce ingredients:.
You need 1 tbsp of ● Vegetable oil.
Prepare 1 of ● Minced garlic.
You need 1 tbsp of ● Doubanjiang (or miso).
You need 2 tbsp of ● Tianmianjiang.
Prepare 1 tbsp of ● Doubanjiang (optiona).
Prepare of Finishing touch:.
Prepare 1 tbsp of Sesame oil.
You need of Secrete ingredient.
It’s 1 tbsp of Weipa.

I used minced onion and garlic salt instead of the garlic and onion and added a little salt & pepper.

The butter paired really well with the pasta and cabbage.

Bring a large pot of lightly salted water to a boil.

Now, let's make the twice-cooked pork.

Pasta with Spring Cabbage and Twice-Cooked Pork step by step

While the water for the pasta is boiling, chop the cabbage and green peppers into bite-sized pieces, then chop the green onion and soak it in water. Marinate the pork in the combined▲ingredients..
Heat the vegetable oil in a frying pan, add the cabbage, and stir-fry over medium heat..
Fill a cup with about 2-3 cm of water, pour it in, cover with a lid, then cook for 1 minute..
Stir-fry until wilted as shown. Cooking cabbage enhances the sweetness. Set aside on a plate..
Next up! Stir-fry the pork! Turn up the heat all the way..
Brown the pork, like this..
Add the green peppers!.
Once the green peppers are lightly cooked though, return the cabbage leaves and blend them in. Then, transfer to a plate..
For boiling pasta, refer to.
The secret trick: Once the water comes to a boil, add the Weipa sauce and salt! The pasta will soak up the flavor of the Weipa!.
Boil the pasta and drain 2 minutes before the instructed cooking time. Do not discard the boiled water from the pasta..
To make the sauce, pour 1 tablespoon of vegetable oil in a frying pan, add the ● ingredients, then turn on the heat! Cook over low to bring out the flavors and aroma..
After a while, the sauce should look like this!.
Add a ladleful of boiling water from the pasta to the sauce to emulsify!.
Add the pasta to the sauce!.
Stir the pasta around. This is how you get al dente pasta!.
Toss in the topping ingredients! Swirl in some sesame oil, then combine evenly..
Garnish with green onions, then its done! Surprisingly easy, right!?.

Line up the pork belly slices on a tray, and dust with potato starch.

Coating the pork with potato starch will help keep the meat from becoming tough and also absorb more seasoning.

Flip the pork slices over, and dust the other side as well.

I cooked up some Fettucine pasta and sliced the pork into smaller pieces and stirred the whole lot into the pasta with a little reserved pasta water.

You could even sprinkle with a little grated parmesan if you have a Healthy Extra Spare, now there's a thought.