Made using our homemade Cabbage Kimchi:
Cabbage kimchi 250g
Pork Belly ½-¾ kg
Garlic 2-3 cloves
1) Slice pork belly thinly and set aside.
2) Cut cabbage kimchi into smaller pieces and set aside till ready to use.
(The proportion of kimchi to pork belly is up to you.)
3) Preheat a little cooking oil in a frying pan. Add some minced garlic (optional: add big red onion wedges to fry before the minced garlic) to the frying pan and fry till slightly brown before adding in the cabbage kimchi.
4) Fry cabbage kimchi for at least 10 mins before adding in the pork belly. Continue frying till pork is fully cooked.
5) Season with some sugar and light soy sauce.
6) Remove and serve with white rice.
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