Pork Belly and Kimchi Stir-fry

Pork Belly and Kimchi Stir-fry

Serves 4

Ingredients

• 12 ounces pork belly or thickly-cut bacon
• 1 tablespoon peanut or vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 scallion, white and green parts separated and thinly sliced
• 1/3 cup kimchi
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons sesame oil
• 1 teaspoon chili sauce
• 1 teaspoon white sesame seeds

Instructions

1. If using whole pork belly instead of bacon, place the pork belly in the freezer for 20 minutes to tighten it up for easier slicing. Slice the pork belly into 1/4-inch-thick slices, then into small bite-sized pieces about 1-inch in diameter. (For the bacon, just cut into small bite-sized pieces about 1-inch in diameter.)
2. Heat a wok or large skillet over medium-high heat. Stir-fry the pork belly for 3 to 4 minutes, until crispy, then turn off the heat. Remove the pork belly and set aside. Drain all but 1 tablespoon of the oil from the pan.
3. Turn the heat to medium. Add the onion and cook until softened, about 2 minutes. Add the garlic, scallion whites, and kimchi and cook for another minute, until the kimchi is heated through. Return the pork belly to the pan. Add the soy sauce, rice wine, sesame oil, and chili sauce and stir to coat. Transfer to a plate, sprinkle the scallion greens and white sesame seeds on top, and serve.

Source: appetiteforchina