Stir-fried pork belly with sauerkraut

Overview

I don’t know how many additives are put into the sauerkraut bought outside now, and it’s still not delicious. I have always missed my mother’s sauerkraut. I recall how my mother made it when I was a kid. It’s really super simple. I happened to buy a mustard green in the supermarket and it was wilting before eating, so I soaked it directly. It'll be ready in a week, and it tastes great!

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• chaotian pepper
• light soy sauce
• pork belly
• sauerkraut
• shredded ginger
• green pepper
• minced garlic
• salt

Ingredients

Steps

1. 1 Sun-dry the mustard greens for 7 minutes, then put them in a jar and add water to cover them (I use tap water directly, if you mind, you can use mineral water), add a small spoonful of white vinegar as a starter. Use stones or skewers to secure it so the leaves don't float. Leave it in a cool place and it will begin to change color the next day.

   

2. 2 A week will be enough.

   

3. 3 Prepare ingredients.

   

4. 4 Cut them all: the fatter part of the pork belly is used for frying.

   

5. 5 After frying the fatty meat, add the pork belly.

   

6. 6 Fry until both sides are browned, add shredded ginger, chili pepper, and minced garlic and saute until fragrant.

   

7. 7 Add sauerkraut and stir-fry until raw, then add green pepper.

   

8. 8 Add salt and light soy sauce and stir-fry until flavourful.

   

9. 9 It’s super delicious with rice (´-ω-`).