【新唐人北京时间2018年05月03日讯】泡菜猪肉盖锅饭做法简单，微酸带辣非常开胃。你也试试吧，以下介绍有中英文翻译。
Kimchi Pork Belly Rice Bowl
Ingredients:
1 cup kimchi
200 grams pork belly
1/2 onion
Chopped green onion for garnish
Sauce Ingredients:
2 tablespoons kimchi juice
1 tablespoon Korean hot chili paste
1 teaspoon soy sauce
1/2 teaspoon sugar
Directions:
1. Cut pork belly into bite sizes; use scissor to cut kimchi into small pieces and thinly slice onion.
2. Stir fry pork belly in a wok over medium high heat until no more pink. Add sliced onion and stir for 1 to 2 minutes.
3. Add kimchi and cook until tender. Add sauce ingredients and stir well. Place cooked kimchi pork belly on top of rice, garnish with chopped green onion and serve hot.
材料：
1 杯 泡菜
200克 五花腩
半个 洋葱
调味料：
2汤匙 泡菜汁
1汤匙 韩国辣椒酱
1茶匙 酱油
半茶匙 糖
做法：
1. 将五花腩切小块；泡菜剪成小块及把洋葱切丝放一旁备用。
2.中大火把五花腩炒至八分熟然后加入洋葱丝炒一至两分钟。
3. 加入泡菜炒至软身然后加入调味料炒均匀。把煮好的泡菜猪肉铺在热饭上，洒少许葱花即成。
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（责任编辑：张信燕）
