Stir-fried three-colored peppers and rose meat
The pepper can be either white or black. Bell peppers and onions are tastier to make them softer, so stir-fry them slowly over low heat.
How to make it
1
Put the pork belly and A in a bowl and rub it well, then add 1 tablespoon of olive oil in a heated frying pan and fry the mixture (high heat).
2
Once the pork is browned, bring the pork belly into a bowl, add olive oil to the same frying pan and fry the onions.
3
Add B to [2] and add a pinch of salt. Low heat and stir-fry slowly (5 minutes after starting to fry the onions).
4
Put the pork belly back into [3], add white wine, remove the alcohol, then add C and turn off the heat.
5
Place on a plate and sprinkle with Parmesan cheese and Italian parsley.
Materials 2 people
-
- pork belly blocks into bite-sized pieces
- 150g
-
[A]
- Chop garlic
- 1/2 tsp
-
- Italian parsley
- A pinch
-
- Rosemary
- A pinch
-
- Thinly sliced onion
- 55g
-
[B]
- Sliced peppers
- 45g
-
- Sliced red paprika
- 80g
-
- Sliced yellow paprika
- 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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