Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.
Recipe by yangsnourishingkitchen
300 g naturally-raised pork belly
1 tbsp naturally-brewed tamari or soy sauce (gluten-free option: use tamari or gluten-free soy sauce)
1 tbsp naturally-brewed rice wine
- Slice the pork belly as thin as possible.
- Marinate in tamari/soy sauce and rice wine for about 10 minutes.
- If your kimchi isn’t pre-cut, then cut into 1 inch size.
- Heat a heavy bottom pan (I use cast iron).