Pork belly with spicy cabbage and tofu

Overview

I had Dao Cai in Korea many years ago and was very impressed. But I haven't eaten it since. Either domestic Korean restaurants have complicated it, or it appears in the form of a rice bowl fast food, which is difficult to satisfy the reproduction of beautiful taste memories. The chef here aims to restore the simple and wonderful taste and unparalleled taste.

Tags

• hot dishes
• fresh tofu
• korean spicy cabbage
• pork belly

Ingredients

Steps

1. 1 Pork belly, I chose the thinner one

   

2. 2 Cut the pork belly into 2-2.5 cm square slices. It's time to test your knife skills. Some supermarkets sell pre-cut ones, but you can’t choose whether they’re fat or thin, and it’s hard to control the amount of ingredients

   

3. 3 Take 150 grams of Korean spicy cabbage and bring some soup

   

4. 4 Cut the tofu into 2.5 cm square and 0.5 cm thick square slices and set aside. If you buy packaged tofu that has been exposed to high temperatures and can be eaten directly, just cut it into pieces. If you buy raw tofu, boil it whole in boiling water for 3-5 minutes, let it cool before cutting. This spare plate of tofu can be cooled according to the seasonal climate or placed in the refrigerator for 3 minutes, just for the beautiful taste

   

5. 5 Heat the pot, no need to add oil. It is recommended to use a flat-bottomed non-dry pan

   

6. 6 After the pot is hot, add the pork belly and start frying

   

7. 7 Stir-fry over high heat for about 3 minutes. When part of the pork belly is gradually browned, add spicy cabbage and its soup

   

8. 8 Stir-fry for 1-2 minutes until the soup is almost gone and serve. Place the cooked pork belly and spicy cabbage on the tofu slices with chopsticks. A piece of tofu, a piece of pork belly, a piece of spicy cabbage