Fried Pork Belly with Kimchi

by Happy elf a

4.7 (1)
Favorite
1

Difficulty

Easy

Time

10m

Serving

4

A while ago, I bought a new kimchi jar, set up a jar of water, soaked red radish, millet pepper, ginger, green chili, etc., take care of it, and it will return sincerely. The dishes have been soaked in several batches, and the taste has become more and more pure. I hope that it can continue to be maintained. . .
When it comes to food, a dish with peppers and kimchi will calm the mood and stimulate a good appetite. If you imagine it, you have to drool. Pick up a piece of cured pork belly in the kimchi jar, pick up a piece of cured pork belly in the vegetable blue, wash and cut, stir-fry quickly, the hot and spicy taste, salty and slightly smoky cured pork belly, slightly sour and crunchy Spicy pickled peppers, pickled radishes, accompanied by seasonal green garlic, salty and hot, super accompaniment to rice, super accompaniment to wine, super appetizer, parents said that I did not have enough today, and I will have another plate tomorrow!
The pork belly eaten today is also brought over during the Chinese New Year. Cook it in advance and put it in the refrigerator. When you get home from get off work, add some side dishes and stir fry. It is also a good news for working people. It saves cooking time and absorbs it. All aspects of nutrition. . .

Fried Pork Belly with Kimchi

1. Preparation of main raw materials.

2. Ingredients are prepared.

3. Cut the cured pork belly with a knife.

4. Pickled radish, pickled pepper, garlic, and green garlic are all changed to knives.

5. Pour edible oil into the pot to make pork belly 50% hot.

6. Stir-fry the aroma and serve it for later use.

7. Then add the millet pepper and stir-fry with garlic.

8. Fry out the fragrance.

9. Soak radish and green pepper and stir fry.

10. Stir fry for about 2 minutes.

11. Stir-fried pork belly before serving.

12. Pour in the light soy sauce.

13. Add green garlic.

14. Season with chicken powder.

15. Stir-fry quickly and evenly, just out of the pan.

Tips:

1: Cook pork belly with water in advance, or steam it over water.
2: Kimchi and pork belly have salty taste, no need to add salt later.
3: The time for frying kimchi in the pan should not be too long to avoid losing the crispy taste.

Comments

Similar recipes

Stir-fried Pork Belly with Spicy Pepper

Hunan Hot Pepper, Cured Pork Belly, Ginger

Stir-fried White Radish with Cured Pork Belly

Cured Pork Belly, White Radish, Chili

Fried Pork Belly

Cured Pork Belly, Carrot, Chili