Stir-fried pork belly with sauerkraut
Overview
The meat is fragrant and mixed with the sour taste of Northeast pickled vegetables. It is super appetizing and goes well with rice. Come and try it, friends!
Tags
Ingredients
Steps
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One pack of Northeastern sauerkraut, just take half a sauerkraut and use it. I bought the pork belly and cut it into thin slices to save trouble. If you guys want to cut it yourself, freeze it hard and cut it into thin slices like hotpot shabu-shabu.
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Cut the pork belly into small pieces, add cooking wine, light soy sauce and sesame oil, mix well, and marinate for 10 minutes.
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Cut half a sauerkraut into thin strips. If you don’t have ready-made lard, you can cut a few slices of fatty pork and squeeze the lard like me.
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Heat a pan, put an appropriate amount of olive oil in the pan, pour in the marinated pork belly and stir-fry. After a while, some gravy will come out.
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Pour the gravy into a bowl and store for later use.
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After the gravy is poured out, pour a little olive oil into the pork belly in the pot, continue to stir-fry until the pork belly turns golden brown, take it out and set aside.
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Leave a little oil from the pork belly stir-fry in the pot, add the fat slices, and stir out all the lard.
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Remove the stir-fried fatty pork slices. Pour the sauerkraut into the pot and stir-fry. Northeastern sauerkraut must be fried with lard to make it fragrant.
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After the sauerkraut is cooked, add the previously fried pork belly and stir-fry together.
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Pour the previous gravy into the pot and stir-fry evenly with the sauerkraut and pork belly.
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Simmer for a while, add a little oyster sauce, and serve.
