Stir fry kimchi and bork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.
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). While the pan is very hot, add the marinated pork belly, stir fry until nicely browned, for approximately 5 to 10 minutes. You should see some fat being cooked out of the pork belly at this point.
Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely mix.
Turn off the heat. Thinly slice the green onion, and add to the stir fry.
If available, sprinkle sesame seeds on top as garnish.