The pork belly is so fragrant that you don't feel greasy as much as you eat, and the more you eat it, the more fragrant it becomes, and it goes well with rice

Kimchi rice with pork belly

Ingredients: 150 grams of pork belly, a bowl of spicy cabbage, half an onion, two cloves of garlic, two spoonfuls of light soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, half a spoon of sugar, a spoonful of Korean hot sauce, an appropriate amount of seaweed, and an appropriate amount of white sesame seeds.

Directions:

1. Cut the pork belly into slices, cut the spicy cabbage into small pieces, cut the onion into small pieces, cut the garlic into slices, and set aside.

2. Add the pork belly directly to the pan without adding oil, and fry until the surface is browned, and the oil in the meat has been fried at this time.

3. Add the onion and garlic slices and stir-fry until fragrant, about two minutes or so.

4. Add the spicy cabbage and stir-fry evenly.

5. Add cooking wine, light soy sauce, dark soy sauce, sugar, Korean hot sauce, stir-fry evenly, if you like the soup a little more, you can add a little water, and then stir-fry well.

6. Fry another egg, add a little cooking oil to the non-stick pan, beat in the egg after the oil is hot, then cover the pot, turn off the heat, simmer for two minutes, and the delicious flowing egg is ready.

7. Serve the rice, add the runny egg, then add the pork belly and spicy cabbage, sprinkle with seaweed and seaweed, and the Korean pork belly kimchi rice is ready.