🌶️Stir fried chili curry pork belly🐷

Stir the chili curry pork belly is a popular menu that tastes spicy, salty, and a little sweet. It's good. The more you eat with hot and delicious rice, the more delicious it is. The trick is to stir the pork belly to iron out the oil first. It will make the pork greasy and not greasy.

🌶️ Ingredients (for 2-3 places)

Pig belly: 250-300 grams (slice fit, not too thick or thin)

Spicy curry peppers (red curry peppers): 2-3 tablespoons (adjustable according to the favorite spiciness)

Lentil peas: 1 cup (slice the piece about 1-1.5 inches)

Bergamot leaves: 4-5 leaves (tore out the central stalk, or fuzzy alley)

Red sky peppers: 1-2 grains (sliced, for beauty)

Fish sauce: 1 tablespoon

Beep sugar, or granulated sugar: 1 teaspoon (put to cut the flavor to mellow)

Vegetable oil: 1 tablespoon (for stir frying curry peppers. If the pork is shoveled, then a lot of oil is removed, no need to add more)

Water or broth: 2-3 tablespoons (if you like to have water)

🍳 How to do

Boar belly: heat the pan (no oil needed yet), bring the pork belly down to the middle fire, until the pork starts to ripen and a little bit of lard seeps out, the pork is pretty yellow and buffy, then scoop the pork up and set it aside.

Stir the curry chilli: Apply the leftover lard in the pan. Bring the spicy curry chilli down to stir in a light to medium heat. Stir until the curry chilli smells more fragrant and darker.

Stir the pork to the curry: Bring the melted pork belly back into the pan, stir-fry the curry chili to coat the pork slices until all over.

Seasoning: Seasoned with fish sauce and beep sugar (should taste curry chili before cooking, because some of the finished curry chili peppers are already salty), stir them together. If the water in the pan is too dry, a little water or broth can be added.

Put on the vegetables: Put the vertebra on it, speed up the fire a little, stir it up quickly, keep the vertebra cooked but still crisp (if stir fried too long, the beans will be soft and the color is not pretty).

Add fragrance: Sprinkle the ripped bergamot leaves and red pepper on them, stir them up a few more times to give the bergamot leaves a fragrant smell, and turn off the stove light.

Serving: Scoop on a plate. Ready to serve.

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