Steamed pork rolls with kimchi
Recently, due to the hot weather and more fluid food, people have a cold for meat. But in hot summer, how can eating meat be more appetizing? Suddenly, I feel that I haven't made a special streaky pork roll with Korean kimchi for a long time. My husband also thinks it's good. Hehe ~ then come to this dish.The pork rolls made with kimchi are spicy and sour. They are fat but not greasy. They have a sweet and spicy smell. It's delicious and appetizing. I can't help adding more bowls of rice. You might as well try it.
Step 1 . Wash the purchased pork belly, put it in a pot of boiling water, add ginger and star anise, and boil in clean water for 30 minutes;
Step 2 . Slice the purchased Korean kimchi, put it in a LeKou fresh-keeping box, and put it in the refrigerator to keep it fresh;
Step 3 . Put the cooked pork belly out on a plate, drain the water and set aside;
Step 4 . Hot oil in a wok, add the cooked pork belly, pay attention to putting one side of the pork skin into the oil pan, and fry the other side of the pork skin until golden brown;
Step 5 . During the frying process, stand the pork belly up appropriately to better extract the pork fat on both sides of the belly, so that it tastes fat but not greasy;
Step 6 . Put the pan fried pork belly on a plate and let it cool. Pour out a little excess oil from the pan and keep a little in the pan for later use;
Step 7 . Cut the pork belly into slices of about 1 centimeter;
Step 8 . Put the sliced pork belly into the frying pan just now, heat it up over high heat, pour in light soy sauce, dark soy sauce, cooking wine, garlic slices, ginger slices, cover with a lid and simmer over medium heat for 1 minute to release its aroma;
Step 9 . Open the lid of the pot, add an appropriate amount of broth (the soup for starting to cook pork belly), oil, sugar, seasoning, and salt, and simmer over low heat for 15 minutes with the lid to make it more fully flavorful; Open the lid of the pot again, add an appropriate amount of chicken essence, pepper powder, and sesame oil, turn to high heat, and let it fully absorb the juice.
Step 10 . Take out Korean kimchi from the refrigerator and spread it on a plate, then add the secretly made pork belly slices;
Step 11 . Then wrap the secret pork belly in rolls with Korean kimchi;
Step 12 . Take out a washed cilantro and place it under the secret Korean kimchi pork belly roll;
Step 13 . Just tie both ends of the coriander.
Step 14 . A sweet and spicy aroma, fat but not greasy, with layers of delicious meat and vegetable combinations that leave a lingering fragrance on your lips and teeth, isn't it?!
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