Hoikourou Recipe: Twice-Cooked Pork with Miso

Hoikourou (twice-cooked pork) is the Chinese-Japanese stir-fry classic that makes it impossible to stop eating rice. Sweet-savory miso sauce clinging to pork belly and cabbage, this is a family favorite across Japan.

"Hoiko" means "return to the pot" in Chinese. The pork is first seared, then returned to the pan with vegetables and miso sauce. In Japanese homes, miso replaces tianmianjiang, and plenty of cabbage is used.

This article covers the miso sauce blend, tender-pork techniques, and a complete one-pan recipe.

Ingredients (Serves 2)

Ingredient	Amount
Thinly sliced pork belly	200g
Cabbage	4 to 5 leaves
Bell pepper	2
Green onion	1/2 stalk

Miso Sauce

Seasoning	Amount
Miso (awase miso)	1.5 tbsp
Soy sauce	1 tbsp
Sugar	1 tbsp
Sake	1 tbsp
Sesame oil	1 tsp

For Stir-frying

• Vegetable oil: 1 tbsp
• Garlic: 1 clove (minced)
• Ginger: 1 slice (minced)

Directions

Step 1: Mix the Miso Sauce

Combine miso, soy sauce, sugar, sake, and sesame oil in a small bowl. Stir thoroughly until the miso is fully dissolved.

Step 2: Cut the Vegetables

Remove the core from cabbage and tear by hand or rough-chop into 3 to 4cm pieces. Tearing creates rougher surfaces for better sauce adhesion. Seed the bell peppers and cut into bite-sized pieces. Slice green onion diagonally.

Step 3: Stir-fry the Pork

Heat vegetable oil in a pan over medium heat. Spread the pork belly slices and cook until the color changes and edges are lightly browned. Remove and set aside.

This step is the "hoiko" (return to the pot) technique. Searing the pork separately renders excess fat and creates a crispy texture.

Step 4: Stir-fry the Vegetables

Add a little sesame oil to the pan, then garlic and ginger on low heat until fragrant. Increase to high heat, add cabbage and bell peppers, and stir-fry for 1 to 2 minutes.

The cabbage edges should be slightly wilted while the core stays crunchy. Overcooking will release moisture and make it soggy.

Step 5: Combine and Finish

Return the pork to the pan, pour the miso sauce over everything, and stir-fry on high heat for about 30 seconds until the sauce coats evenly. Add green onion, toss quickly, and remove from heat.

Tips for the Best Result

• High heat, quick toss: keeps vegetables crisp and pork with a nice crust
• Add miso sauce last: miso burns easily, so add at the end and toss briefly
• Tear cabbage by hand: rougher surfaces grab more sauce than knife-cut pieces
• Sear pork separately first: renders excess fat for a crispier finish. Cooking everything together from the start makes it watery

Variations

Spicy Hoikourou Add 1 teaspoon doubanjiang (chili bean paste) to the miso sauce for a Sichuan-style kick.

Thick Tofu Hoikourou Replace half the pork with thick fried tofu for a filling yet lighter dish. Tear the tofu by hand so the sauce absorbs better.

Eggplant Hoikourou Swap bell peppers for eggplant. Eggplant soaks up the miso sauce beautifully. Pan-fry the eggplant in extra oil first since it pairs so well with oil.

Summary

Hoikourou only needs the miso sauce recipe and the "sear then return" technique to achieve restaurant quality. Loaded with cabbage, it's a great way to eat your vegetables with rice.

Miso, soy sauce, and pork are all available on the Farmi app. Try making authentic hoikourou at home in HCMC. Download the Farmi app today.

Note: this article and some images were created with the help of AI (artificial intelligence) and reviewed by our editorial team before publication.