How to make stir-fried pork belly with kimchi (improved version)

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  1. Peel the potatoes, cut into three to four millimeter slices, and soak in water to prevent oxidation and discoloration.

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  2. Cut the pork belly into thin slices about 3mm thick and even, and trim the pork belly in advance.Freeze for easier slicing.

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  3. Let me show you the kimchi I use and the taste of this kimchi.It's better, it tastes good when cooking or fried rice?

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  4.Hot pot Cool oil, be sure to add less oil, because oil will come out when the pork belly is stir-fried.Stir-fry the meat first.Once cooked, push the meat to one side, then add the drained potato slices and stir-fry for moisture.Stir-fry the meat and potato slices over high heat

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  5. Stir-fried meat and potato slices When the edges are a little golden, add shredded onion and ginger and stir-fry until fragrant.Add a little for a very fresh taste and stir-fry evenly

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  6.Push the potatoes and meat to one side of the pot, and stir-fry the kimchi with the oil in the pot

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  7. Mix all the vegetables together, add a little kimchi soup and a little sugar, stir-fry for a minute or two, and add an appropriate amount of salt according to the saltiness.

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  8. Add a little sesame oil before serving