Stir-fried three-colored peppers and rose meat
You can use either white or black pepper. Peppers and onions taste better when they are softened, so fry them slowly over low heat
How to make it
1
Put the pork belly and ingredients A in a bowl and mix well. Add 1 tablespoon of olive oil to a heated frying pan and fry the mixture (over high heat)
2
Once browned, remove the pork belly to a bowl and add olive oil to the same frying pan and fry the onion
3
Add B to [2] and add a pinch of salt. Reduce heat to low and sauté slowly (a total of 5 minutes after you start sautéing the onions)
4
Return the pork belly to [3], add the white wine and let the alcohol evaporate, then add C and turn off the heat
5
Place on a plate and sprinkle with Parmesan and Italian parsley
Materials 2 people
-
- Cut the pork belly
- 150g
-
[A]
- Chop garlic
- 1/2 tsp
-
- Italian parsley
- A pinch
-
- Rosemary
- A pinch
-
- Thinly sliced onion
- 55g
-
[B]
- thinly sliced green peppers
- 45g
-
- thinly sliced red pepper
- 80g
-
- thinly sliced yellow pepper
- 90g
-
- salt
- A pinch
-
[C]
- sugar
- 3g
-
- soy sauce
- 1 tsp
-
- Balsamic Vinegar
- 1 tablespoon
-
- Italian parsley
- A pinch
-
- Italian parsley finish
- A little
-
- For finishing parmesan cheese
- A little
[PR]
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