The amount of belly pork to kim chi is up to you. The pork must be quite fatty.
You can add some oil to the pan but I prefer not to.
This is overdone. Fry the pork until just done.
Add the kim chi and fry at medium low heat so that the kim chi flavor gets onto the pork.
Add the scallions and drizzle some sesame oil over.
Pork & Kim Chi Stir-Fry
1 cup thinly-sliced skinless pork belly
3/4 to 1 cup kim chi, cut same size as the pork
1/4 cup scallions, cut into short lengths
sesame oil
1. Arrange the pork single-layer on a non-stick pan and turn on the heat to medium high. Turn over when half done and fry both sides until lightly golden and just cooked. Do not overcook or the belly pork will be tough and dry.
2. Pour as much oil from the pan as possible, keeping the pork in the pan. Return the pan to the stove, add the kim chi and stir to mix the pork and kim chi over medium-low heat for about 2 minutes.
3. Add the scallions and drizzle some sesame oil over. Plate up and serve with hot plain rice.
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