Iron Chef Chen's Miso Pork With Cabbage

“From Iron Chef Chen Kenichi's book, Knockout Chinese. He says, “On the rare occasions when my father was at home for dinner and in a good mood, he would make this dish. He used bacon instead of pork. Since his Japanese pronunciation was bad, it sounded like ‘Miso Beer Can with Cabbage.’” I make this with pork belly and it is absolutely fantastic. Serve with steamed rice.”

Ingredients Nutrition

  • 1 tablespoon hot Chinese chili paste (Doubanjiang)
  • 1 tablespoon hoisin sauce (sweet noodle sauce or tianmianjiang)
  • 1 teaspoon garlic, minced
  • 1 teaspoon fermented black beans, minced (douchi)
  • 1 tablespoon sake
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1 teaspoon salt
  • 3 cabbage leaves, cut into similarly sized pieces, thinly slicing core
  • 1 red bell pepper, stems and seeds removed and chopped into chunks
  • 1 green bell pepper, stems and seeds removed and chopped into chunks
  • 7 ounces pork belly, cut in half, then cut each half into 1/8-inch thick pieces, then thinly slice into bite-size pieces (200 g)
  • 12 green onion, cut diagonally into 1/4-inch thick slices (bunching onion)
  • 12 tablespoon water
  • 12 tablespoon potato starch or 12 tablespoon cornstarch


  1. Combine Chinese chili paste, sweet noodle sauce (or Hoisin sauce), minced garlic, and minced fermented black beans. Set aside.
  2. Combine sake and soy sauce and set aside.
  3. Bring 4 cups of water to a boil and add 1 tablespoon oil and 1 teaspoon salt. Briefly boil cabbage and bell peppers, in that order. Drain water.
  4. Heat remaining two tablespoons oil in a wok and place pork slices in one by one, without overlapping. Stir-fry over high heat. After lightly browning pork, add onion and stir-fry. Add first mixture with Chinese chili paste and stir-fry well.
  5. Add cabbage, bell peppers, and second mixture of sake and soy sauce, mixing quickly to coat.
  6. Combine 1/2 tablespoon water with starch. Add this starch paste to wok to thicken sauce.

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