For a healthy and delicious lunch or dinner that can be prepared any day of the week, this miso pork and cabbage stir fry is hard to beat. The key to this recipe lies in the liquid miso, which comes ready-seasoned with plenty of dashi soup stock and can be added straight to the frying pan just a few minutes before serving. This stir fry has a uniquely savoury, umami flavour that is particularly nice when served with rice or noodles.
160g pork belly slices 200g cabbage 1 green bell pepper 1/2 clove garlic 2 tbsp liquid miso with dashi 1/2 tsp broad bean chilli paste
Cut the pork belly slices in to 3cm long strips. Chop the cabbage into bite-sized pieces. Mince the garlic clove. Slice the green pepper.
Heat a frying pan on medium heat and add 1 tbsp vegetable oil. Add the garlic to the pan and fry until brown (about 1-2 minutes). Add the pork and broad bean chilli paste. Stir and fry until browned (about 4-5 minutes).
When the pork has browned, add the cabbage and the green pepper. Stir and fry until slightly tender (about 2-3 minutes). Add the liquid miso and stir. Fry until the liquid reduces and serve warm.