1. A pack of Northeast sauerkraut, just take half a sauerkraut. I want to save the trouble and buy the pork belly and cut it into thin slices. If you want to cut it yourself, it will be quick-frozen to make it harder, and cut into slices of shabu-shabu.
2. Cut the pork belly into small sections, add the cooking wine, light soy sauce and sesame oil, mix well, and marinate for 10 minutes.
3. Cut half a sauerkraut into thin strips. Friends who don’t have ready-made lard, can cut a few slices of fat pork and squeeze lard like I did.
4. Heat the pan, put a proper amount of olive oil in the pan, pour in the marinated pork belly and stir fry. After frying for a while, some gravy will come out.
5. Pour the gravy into a bowl and store it for later use.
6. After the gravy is poured out, pour a little olive oil into the pork belly in the pan, continue to stir-fry until the pork belly turns golden brown, set aside.
7. Leave a little oil of the pork belly in the pot, add the fat slices, and stir out all the lard.
8. Don't take out the simmered fat slices. Pour the sauerkraut into the pot and stir fry. The northeast sauerkraut must be fragrant with lard.
9. After the sauerkraut is cooked, add the pork belly that has been fried before, and stir-fry evenly.
10. Pour the previous gravy into the pot and stir fry evenly with the sauerkraut pork belly.
11. Simmer for a while, add a little oyster sauce, and start the pan.
Tips:Northeast sauerkraut is only fragrant with lard. For those who don’t want to use lard, other cooking oils can be used.
The pork belly is sliced into thin slices. It is easy to fry until it is slightly burnt. It tastes not greasy and full of meaty flavor.
