Pan-fried pork belly with naan
By BritneyHauck
Today is the winter solstice, and I'm going home to eat mutton with my parents. Recently, I have eaten and drank too much outside. It has been more than half a month since I came back from Xinjiang, and my naan has not been completely eliminated. Fortunately, naan is a very strong food. It is said that it will be fine to keep it in the north for more than half a year. I didn't panic in destroying it, and would take it out to make it for a change whenever I was in the mood.
Recipe Recommendations
- nang appropriate amount
- pork belly appropriate amount
- onion appropriate amount
- carrots appropriate amount
- green pepper appropriate amount
- pear appropriate amount
- garlic appropriate amount
- ketchup appropriate amount
- chili sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- medium spice
- fried
- half an hour
- ordinary
Steps for Pan-fried pork belly with naan
1
Wash the pork belly and cut into thin slices.
2
Marinate the pork belly with salt, mashed garlic, mashed pear, spicy chicken seasoning, chili sauce, ketchup, and a little sugar for about half an hour.
3
Slice onions and carrots, and cut green peppers into sections.
4
Stir fry the pork belly in a hot pot with hot oil until it changes color, and simmer with this soup for a while.
5
Add carrots, onions, and green peppers in turn and stir fry for a while.
6
Add a little salt and sprinkle cooked white sesame seeds in the pan.