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
materials2 people
-
- the pork belly block into bite-sized pieces.
- 150g
-
[A]
- minced garlic
- 1/2 tsp
-
- Italian parsley
- A pinch
-
- Rosemary
- A pinch
-
- onion thinly sliced
- 55g
-
[B]
- bell peppers Shredded
- 45g
-
- red bell pepper Shredded
- 80g
-
- yellow bell pepper Shredded
- 90g
-
- salt
- A pinch
-
[C]
- sugar
- 3g
-
- soy sauce
- 1 tsp
-
- Balsamic Vinegar
- 1 tablespoon
-
- Italian parsley
- A pinch
-
- Italian parsley for garnish
- A little
-
- Parmesan cheese For finishing with
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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