• Gather all the ingredients.
  

To Prepare the Ingredients

• In a small bowl, whisk together the ingredients for the sauce: 1 Tbsp doubanjiang (spicy chili bean paste), 2 Tbsp tienmienjiang (sweet bean paste), 2 Tbsp sake, 2 tsp soy sauce, and 1 tsp sugar. Set aside.
  
• Remove the seeds from ½ green bell pepper. Cut it into 1-inch (2.5-cm) pieces; I used the Japanese rangiri cutting technique. Cut 3 leaves green cabbage into bite-sized pieces about 1–1½ inches (2.5–3.8 cm).
  
• Thinly cut 1 green onion/scallion diagonally and cut 1 clove garlic to thin slices.
  
• Cut 10 oz thinly sliced pork loin into smaller pieces, roughly 2 x 2½ inches (5 x 6.3 cm). Season the pork with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
  
• Lightly coat the pork with 1 tsp potato starch or cornstarch.
  

To Stir-Fry

• In a wok or a large frying pan, heat 1 Tbsp neutral oil over medium-high heat (or medium on a professional stove). Swirl the oil around the surface. When the oil is hot, add the green bell pepper and stir-fry for 3–4 minutes.
  
• Add the cabbage and stir-fry for 2–3 minutes. When the vegetables are tender but still crisp, turn off the heat and transfer them to a plate. Make sure the vegetables are fully cooked; you will only quickly reheat (and not cook) them later.
  
• Turn the heat back on over medium and add another 1 Tbsp neutral oil and coat the bottom of the wok/pan. When the oil is hot, add the pork.
  
• Spread it out in a single layer and cook until the bottom side is brown, then flip. The meat will release itself when it is nicely charred.
  
• When the pork is no longer pink, add the green onion and garlic. Stir for 30 seconds and add in the seasoning sauce.
  
• Stir to coat the meat and add the vegetables back in the wok/pan to reheat.
  
• Quickly toss everything together and season with ⅛ tsp white pepper powder. Transfer the Twice-Cooked Pork to a serving plate. Enjoy!
  

To Store

• You can store the leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for a month.