Fried pork belly
Spicy cabbage (dried soup) 350g | Spicy Cabbage Soup 150ml |
Pork belly 150g | Onion Half root |
Ginger A small piece | Garlic 2 pieces |
Korean hot sauce One scoop | Sesame oil One scoop |
Liquor (cooking wine) One scoop |
Step 1
Prepare materials, putPickle the spicy cabbage soup with your handsStep 2
Slice the pork belly. If it is too thick or too thin, the taste will be poor. The thickness is about 3 mm.Step 3
Spicy cabbage cut into sectionsStep 4
Chop onions, ginger and garlicStep 5
Less oil in the potStep 6
Add pork belly over low heat and stir-fry both sides until brown and remove the fat.Step 7
Take the meat out or push it aside, add garlic and ginger and stir-fry until fragrantStep 8
Add a spoonful of white wine or cooking wineStep 9
Add spicy cabbage and pork belly and stir-fry, turn up the heatStep 10
Fry until there is no water vapor, about 1-2 minutes, add a spoonful of sesame oil and stir-fry brieflyStep 11
Add a spoonful of Korean chili sauce and stir-fry evenlyStep 12
Pour in the spicy cabbage soup and stir-fry over high heat to reduce the juice.Step 13
When the sauce thickens, add the green onions and stir-fry evenly.Step 14
Finished productStep 15
Finished product Cooking tips for stir-fried pork bellySpicy cabbage itself contains salt and sugar, so I did not add additional salt and sugar to this dish. If you have a heavy mouth, please add it as appropriate