5.Spicy Pork Stir-Fry

*gluteen free

Ingredients:

• Pork Belly (thinly sliced, a fully fistful) – Pork shoulder is a good alternative that is less fatty
• Kimchi (a fistful) – it’s a must!
• Onion (a bit) – it’s a must!
• Chive (two)
• Mushroom (if you have it, it’s a good addition)
• Sesame leaves (optional)
• Jalapeño (for my husband who likes a little kick in foods)
• Korean powdered red pepper
• Korean soy sauce, salt
• Sesame oil
• Sesame seeds

1. Cook pork belly in a pan until both sides are well cooked and the fat melts and gets liquified

If you drizzle a bit of alcohol (ginger alcohol, Chungha, soju, white wine, etc.) when you cook the meat, it helps get rid of the meaty smell.

2. Once the pork belly is cooked well and the fat melts, add kimchi (squeeze the soup out of it lightly) and cook them together.

Stir around 3-4 times until the kimchi is coated well with the pork belly fat.

3. Add onion, mushroom, jalapeño, and Korean powdered red pepper 1 Tbsp and cook them all together.

If you added much of Kimchi, you don’t need to add any salt. However, if you put more of other vegetables than kimchi, then season with soy sauce.

4. Once it is seasoned well and it looks good, add sesame leaves (we have a lot at home) and chives and cook just a bit more to wrap it up.

5. The spicy pork stir-fry has a lot of kimchi in it, but I also craved some fresh kimchi. This is what today’s meal looks like.