Pork Belly and Kimchi Stir Fry. When kimchi is well fermented and sour, we Koreans cook many different kinds of kimchi food. Because of the fat and meat, pork makes perfect match with. Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying!
Kirin Ichiban, a citrus-edged lager, is refreshing with the spicy kimchi and fatty pork. Remove the pork belly and set aside. Return the pork belly to the pan. You can have Pork Belly and Kimchi Stir Fry using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pork Belly and Kimchi Stir Fry
- You need 200 g of Pork belly (thin sliced).
- It’s 200 g of Kimchi.
- It’s 1/2 of Onion (thin sliced).
- You need 1 tablespoon of Korean Chili Powder.
- You need 1 teaspoon of Sesami Oil.
- You need 1 tablespoon of Soy Sauce.
- You need 1 tablespoon of Sake or Dry White Wine.
These Crispy Pork Belly Kimchi bowls conjure up the same flavors, but this dish is also insanely easy to make. This kimchi stir-fry is also delicious with seafood, so you can swap out the pork with prawns, scallops or fish. Spoon stir-fried pork mixture over and around the tofu. Drizzle with a little sesame oil, top with the chives and sesame.
Pork Belly and Kimchi Stir Fry step by step
- Marinate the pork belly and kimchi with 1 tablespoon and 1 chili powder about 30 minutes..
- Thinly Slice the onion..
- Heat oil in a medium high heat, stir fry marinated pork belly and kimchi for 3 minutes..
- Add the onion and spring onion and stir fry another 3-5minutes until onion is soften and browned..
- Sprinkle with small cut chive or spring onion and serve..
Different brands of kimchi differs in taste and saltiness, so season this dish to taste accordingly. Add pork belly and stir fry until cooked on the surface. Garlic, ginger, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, lettuce, onion, pork belly, sesame oil, sesame seeds, soy sauce, sugar. Over head shot of the stir fry kimchi and pork belly in a bowl. Find this Pin and more on Keto by Christine Martindale.