Name: Twice-cooked Pork with Pickled Cabbage, Green and Red Peppers
Uploaded: 2025-07-25T06:04:04.000Z
Description: Cook the whole piece of pork belly, slice it and stir-fry it to make twice-cooked pork! Compared with raw pork belly slices, twice-cooked pork is softer and more fragrant without any fishy smell! Today, I use kimchi to stir-fry twice-cooked pork, add green and red peppers, and it is sour and spicy, and goes well with rice, fragrant but not greasy!

Cook the whole piece of pork belly, slice it and stir-fry it to make twice-cooked pork! Compared with raw pork belly slices, twice-cooked pork is softer and more fragrant without any fishy smell! Today, I use kimchi to stir-fry twice-cooked pork, add green and red peppers, and it is sour and spicy, and goes well with rice, fragrant but not greasy!

Twice-cooked Pork with Pickled Cabbage, Green and Red Peppers

整块五花肉煮熟后切片再炒就是回锅肉！与生炒的五花肉片相比，回锅肉更软烂，肉香浓无腥味！今天用泡菜来炒回锅肉，加上青红椒的加入，酸辣下饭，香而不腻！

泡菜青红椒回锅肉

整塊五花肉熟後切片再炒就是回鍋肉！與生炒的五花肉片相比，回鍋肉更軟爛，肉香濃無腥味！今天用泡菜來炒回鍋肉，加上青紅椒的加入，酸辣下飯，香而不膩！

泡菜青紅椒回鍋肉

삼겹살을 통째로 익혀서 썰어 볶으면 두 번 볶은 돼지고기가 완성됩니다! 생삼겹살에 비해 두 번 볶으면 비린내 없이 부드럽고 향긋합니다! 오늘은 김치를 넣어 두 번 볶고, 청피망과 홍피망을 넣어 새콤달콤 매콤하게 볶아 밥과 잘 어울리고, 향긋하면서도 느끼하지 않아요!

절인 양배추, 녹색 및 빨간색 고추를 곁들인 두 번 조리한 돼지고기

豚バラ肉を丸ごと茹でてスライスし、炒めて回鍋肉を作ります！生の豚バラ肉と比べて、回鍋肉は柔らかく、魚臭みがなく、香りが豊かです！今日は、回鍋肉にキムチを入れて炒め、ピーマンと赤ピーマンを加えます。酸味と辛みが絶妙で、ご飯によく合います。香ばしいのに脂っこくなく、食べ応えがあります！

豚肉の二度煮、キャベツの酢漬け、ピーマン、赤ピーマン添え

Luộc chín cả miếng thịt ba chỉ, thái miếng rồi xào thành món thịt ba chỉ kho! So với thịt ba chỉ sống thái miếng, thịt ba chỉ kho mềm hơn, thơm hơn, không còn mùi tanh! Hôm nay mình dùng kim chi xào thịt ba chỉ kho, thêm ớt chuông xanh đỏ, vị chua cay, ăn kèm cơm rất hợp, thơm mà không ngấy!