Kimchi stewed pork belly

Kimchi is a food made from cabbage, and it is also a sour, spicy and delicious food. Pork belly is a type of pork and one of the most common meats. Kimchi and pork belly can be eaten together to make the popular dish kimchi stewed with pork belly. There are many ways to cook kimchi stewed with pork belly. Here we will introduce two of them to you and tell you the nutritional value of this food!

1. Kimchi stewed pork belly method 1

1. Add oil into the pan, bring to a boil and add pork belly and stir fry.

2. After the meat changes color, stir-fry for a while until it turns slightly yellow, then add the onion and ginger and stir-fry until fragrant. Then add a tablespoon of Korean chili sauce and 3 teaspoons of sugar (you can add or not according to your preference) and stir-fry.

3. Add the kimchi and stir-fry for a few minutes, then add some beef powder.

2. Kimchi stewed pork belly method 2

1. Cut the pork belly into sections, add Korean chili sauce, light soy sauce and sugar and marinate for a while.

2. Remove the roots of the bean sprouts, wash them, blanch them quickly in boiling water and set aside.

3. Cut the onion into shreds and cut the Korean kimchi into sections for later use.

4. Heat oil in a pan and sauté onion shreds.

5. Add the pork belly slices and stir-fry until the slices shrink slightly.

6. Add kimchi and blanched bean sprouts and stir-fry over high heat.

7. Drizzle in a little sesame oil before serving.

8. Sprinkle with roasted white sesame seeds to increase the aroma.

3. Nutritional value of kimchi stewed pork belly

Kimchi: Kimchi is a vegetable processed product that is both nutritious and hygienic. The main ingredients of kimchi are various vegetables, which are rich in vitamins and minerals such as calcium, iron, and phosphorus. Beans are also rich in complete protein. During the pickling process, the temperature of the vegetables is kept at room temperature, and the vitamin C and B vitamins in the vegetables will not be destroyed. Therefore, pickled vegetables have higher nutritional value than stir-fried vegetables.

Pork belly: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ​​which promotes iron absorption, which can improve iron deficiency anemia. Pork tastes sweet and salty, and is neutral in nature. It enters the spleen, stomach, and kidney meridians; it tonifies the kidney and nourishes blood, nourishes yin and moistens dryness; it is mainly used to treat damage to body fluid due to febrile disease, thirst and emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifies deficiency, nourishes yin, moisturizes dryness, nourishes liver yin, moisturizes the skin, promotes defecation and stops thirst.