Buta Kimchi Japanese Pork Belly Stir Fry
How to make traditional Buta Kimchi. Our easy Japanese Pork Belly Stir Fry recipe features spicy fermented cabbage & crispy fried pork belly.
Servings: 4
Calories: 501kcal
Equipment
- Skillet
- measuring cups
- measuring spoons
- French knife
- whisk
- Mixing bowls
Ingredients
- 1/4 cup Light Soy Sauce
- 2 tbsp Mirin
- 2 tbsp Soju or Sake
- 2 tbsp Oyster Sauce
- 2 tbsp White Sugar
- 1 tsp Sesame Oil
- 12 oz Pork Belly thinly sliced
- 50 g Scallions sliced
- 200 g Kimchi chopped
- 2 cups Bean Sprouts
Instructions
- Whisk together soy sauce, mirin, soju/sake, oyster sauce, and sugar in a bowl and set aside.
- Heat a large skillet or wok over high heat, then coat with the sesame oil. Add the pork belly and cook for 3-4 minutes, stirring regularly, until most of the fat has rendered and the meat is cooked through.
- Add the scallions and cook until wilted, about 30 seconds. Stir in the kimchi and sauce mixture and bring to a simmer. Fold in the bean sprouts and cook for 2 to 3 more minutes, until the sauce has thickened slightly and the sprouts are wilted but still crunchy.
- Serve with steamed rice.
Nutrition
Calories: 501kcal | Carbohydrates: 17.8g | Protein: 44.4g | Fat: 24.5g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 2703mg | Potassium: 244mg | Fiber: 0.5g | Sugar: 8.6g | Calcium: 29mg | Iron: 1mg
