Pork Belly with Sprouts Asian style

A pair of tongs and sissors from the Korean store are the best helpers in this dish.

Cooking slices of pork belly is easy. Making a sauce for it is easy too. Give it a try and you will love it.

I only added some green onions, garlic and mung bean sprouts to it. A lot of lettuce cups made it easy to enjoy this dish. Short grain rice soaked up the sauce.

Meat:

Slices of pork belly in very little oil without seasoning cooked in a pan until light golden brown on both sides. Get them out of the pan and cut them in 1 inch pieces ( with sissors and tongs like a Korean) or with a knife.

Boiling water from a kettle over mung bean sprouts for 60 seconds.

Chopped green onions and garlic. In the same pan as the pork belly was. Sauté for a couple of min, add the sprouts.

Sauce:

Mix 3 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp mirin, 5 tbsp Sherry fino or cookibg wine, 2 tbsp agave syrup, 2 tsp red hot pepper flakes.

Pour the sauce in the pan and add the meat. Cook for 3 more min.

Clean some iceberg lettuce and use them as cups. Cook a bit of rice.