The dish is insanely simple to make yet out of this world satisfying! The ever so popular kimchi, the national pickle of Korea, is also praised as a probiotic food. It makes the dish more digestible, nutritious and flavourful, as well as breaking down toxins. If you don’t like pork belly, then by all means switch to pork tenderloin or a lean pork of your choice. However, added oil will be necessary when using a lean cut.
- 1-2 tablespoons cooking oil
- 200g pork belly, very thinly sliced, 五花肉肉片
- 100g golden mushroom金针菇
- 100g bamboo shoots (optional)
- 2 to 3 cloves garlic, peeled and sliced (optional)
- 200g kimchi (available at most of the Asian markets or click here for home-made kimchi) 韩国泡菜
- 2 to 2.5 tablespoons light soy sauce生抽
- 1 tablespoon caster sugar白糖
- 1 tablespoon corn starch (mix it with 2 tablespoons of water to make water starch) 玉米淀粉
- 3-4 sprigs green chives韭菜, cut into pieces of 5cm in length
- Slice the pork belly as thin as possible or buy pre-cut ones from the store.
- Heat a frying pan or wok over high heat. While the pan is very hot, add 1 to 2 tablespoons of cooking oil and pork belly – adjust the amount of cooking oil depending on the fattiness of your pork belly. Stir fry until turned pale, for approximately 5 to 6 minutes. You should see some fat being cooked out of the pork belly at this point.
- Add the bamboo shoots, garlic, golden mushroom and cook for 2 minutes, then add kimchi into the pan, stir fry for another 2-3 minutes. Mix well. Add 2 tablespoons of light soy sauce and 1 tablespoon of sugar and continue to cook for another 1 minutes. Stir into the water starch (by mixing 1 tablespoon of corn flour and 2 tablespoons of water in a bowl). Fry for another 2-3 minutes till the sauce thickened.
- Turn off the heat. Add sliced green chives. Mix well.
- Ready to serve.
- If you use a store-bought kimchi, make sure to check the ingredients. I use home-made fermented kimchi that’s free of MSG and excessive sugar. Click here for recipe.