小菜
由 CookWhatHK0 次收藏
韓式泡菜辣炒豬肉以五花肉片、泡菜、韭菜及韓式辣醬同炒，酸辣鹹香，惹味送飯。
豬五花肉切薄片備用。
Slice the pork belly thinly and set aside.
將泡菜汁、糖、生抽、韓式辣醬拌勻，製成醬汁。
Mix the kimchi juice, sugar, light soy sauce and Korean chilli paste together to make the sauce.
熱油鑊，放入豬肉片以中小火煎至兩面金黃，然後倒入蒜蓉、泡菜和韭菜炒勻。
Heat oil in a wok, add the pork slices and pan-fry over medium-low heat until golden on both sides, then add minced garlic, kimchi and Chinese chives and stir-fry together.
最後加入醬汁一齊炒勻即成，亦可撒上白芝麻，更香口！
Finally add the sauce and stir-fry everything together. You can also sprinkle white sesame seeds for extra fragrance.
