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Stir-fry pork belly with kimchi
Kikkoman Sauces
Kikkoman Kimchi Spicy Chili Sauce
Marinades, Dressings & Dips
Main courses
Meat
Asian
Wok recipes
Autumn
Total time
60 mins
Preparation time:
10 mins
Marinating time:
20 mins
Cooking time:
30 mins
Nutrition facts (per portion):
1760 kJ / 423 kcal
Fat:
30,8 g
Protein:
20,8 g
Carbohydrates:
11,4 g
Ingredients for 2 portion(s)
- 200 g thinly sliced pork belly (or minute steaks)
- salt, freshly ground pepper
- 1 onion
- 80 g pointed cabbage (or Chinese cabbage) (2-3 leaves)
- 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi
- 1 tbsp sugar
- 1 tsp Worcester sauce (or oyster sauce)
- 2-3 tbsp white sesame seeds
- 1 tbsp vegetable oil
Preparation
1. Cut the pork into bite-sized pieces and season with salt and pepper.
2. Peel the onion and cut it into thin rings of about 8 mm. Wash the pointed cabbage, pat dry and cut into 3-4 cm pieces.
3. Mix the pork and onion with the Kikkoman Chili Sauce for Kimchi, sugar, Worcester sauce and white sesame seeds and marinate for about 20 minutes.
4. Heat the oil in a frying pan and fry the pork-onion-mixture. When the pork is cooked, add the pointed cabbage, fry until it is soft and serve. Rice is perfect with this dish.
Used products in this recipe
Total time
60 mins
Preparation time:
10 mins
Marinating time:
20 mins
Cooking time:
30 mins
Nutrition facts (per portion):
1760 kJ / 423 kcal
Fat:
30,8 g
Protein:
20,8 g
Carbohydrates:
11,4 g
Ingredients for 2 portion(s)
- 200 g thinly sliced pork belly (or minute steaks)
- salt, freshly ground pepper
- 1 onion
- 80 g pointed cabbage (or Chinese cabbage) (2-3 leaves)
- 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi
- 1 tbsp sugar
- 1 tsp Worcester sauce (or oyster sauce)
- 2-3 tbsp white sesame seeds
- 1 tbsp vegetable oil