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Kimchi Pork Belly 辣白菜五花肉

8/9/20 Kimchi Pork Belly 辣白菜五花肉

『食材』

10克油

100克，切块，3X3厘米

500克五花肉，切0.3厘米薄片

30克料酒

400克辣白菜，切块

20克韩式辣椒酱，白芝麻，熟的，装饰用

 

『做法』

1．将油和洋葱放入主锅，以3分／120°C／反转／速度1拌炒。

2．加入五花肉和料酒，以10分/120°C／反转／速度小勺拌炒。

3．加入辣白菜和韩式辣椒酱，以8分／120°C／反转／速度1拌炒，盛盘后撤上白芝麻，趁热享用。

 

Ingredients

10 grams of oil

100 grams, cut into pieces, 3X3 cm

500 g pork belly, cut into 0.3 cm thin slices

30 grams of cooking wine

400g spicy cabbage, cut into pieces

20g Korean chili paste, white sesame seeds, cooked, for garnish

 

 Direction

  1. Put the oil and onions in the mixing bowl and stir fry at 3 min/120°C/reverse/speed 1.
  2. Add pork belly and cooking wine, stir fry at 10 min/120°C/reverse/speed small spoon.
  3. Add spicy cabbage and Korean chili paste, stir fry at 8 min/120°C/reverse/speed 1, remove the white sesame seeds on a serving plate, and enjoy while hot.