Stir-fried pork belly with sauerkraut

Overview

How to cook Stir-fried pork belly with sauerkraut at home

Prepare ingredients.
Wash the sauerkraut and soak it in a large bowl for half an hour in advance to remove some of the salty taste.
Heat oil in a pan and add a few slices of ginger.
Squeeze out the water from the soaked sauerkraut and put it into the pot.
Stir-fry for 3 minutes until the pickled cabbage is fragrant, transfer to a bowl and set aside.
Slice the pork belly into slices, about 2 coins thick.
Heat the pot, no need to add oil, put the pork belly in over medium heat and fry slowly.
When one side is golden brown, turn the other side. At this time, a lot of oil has been fried from the pork belly.
When both sides are golden brown, add: ginger slices, garlic slices, light soy sauce, a little salt, oyster sauce, pepper, sugar, and stir-fry a few times.
Add a bowl and a half (eating bowl) of water.
Cover the pot, bring to a boil, turn to medium-low heat, and simmer for 8 minutes.
After 8 minutes, open the lid of the pot. The pork belly has fully absorbed the sauce and is soft and glutinous. There is still about half a bowl of sauce in the pot.
Pour in the fried sauerkraut, green and red peppers and millet.
Continue to stir-fry until the sauerkraut fully absorbs the meat sauce.
Add a little starch water to make the sauce a little thicker.
Bring to a boil over high heat, then turn off the heat and put on a plate.
Delicious pork belly stir-fried with sauerkraut, perfect for rice.