Japanese style Hoi Ko Ro stir fried Pork & Cabbage recipe - how to make it easily by kurumicooks

Hoi Ko Ro/回鍋肉 has origins in China - it's a dish from Sichuan Province where the people love their food to be a bit (actaully quite a bit!) spicy.
This Hoi Ko Ro recipe is contributed by Ms Yumiko Nikaido in Japan. It's a Japanese adaption of the Chinese original so it's a little less spicy and a little more sweet.
The Chinese recipe requires the pork to be simmered first and then stir fried. Yumiko cut out the simmering and keeps the pork nice and soft and juicy by giving it a coating of plain flour to keep the juices in while the meat is stir fried. You get a great result in half the cooking time!
This Hoi Ko Ro makes a great warming meal on a winters' night when you fancy a little bit of Asian (cooking) spice in your life!
Thank you again, Yumiko san!
🍴2-3 servings.
👩🏻‍🍳 For this recipe -- www.kurumicooks.co.uk/recipes...
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[@cspo]

キャンベラからありがとうございます！　回鍋肉は中華料理の一番大好き。調理してみます！

[@kurumicooksJapanesehomecooking]

嬉しいです☺️