If you have pork belly at home … 👀

Ingredients

• 500 g Pork Belly (cut into 2‑inch cubes)
• 3 cloves Garlic (minced)
• 2 tbsp Four Seasoned Scallion Sauce (store‑bought Korean seasoned scallion sauce)
• 1 cup Water (room temperature)
• 1 tbsp Vegetable Oil (for pan‑frying)

Instructions

1. Prepare Ingredients

   Trim excess skin from the pork belly if needed, cut into 2‑inch cubes, and mince the garlic.

   Time: PT5M

2. Pan‑fry Pork Belly

   Heat vegetable oil in a large skillet over medium‑high heat. Add pork belly pieces in a single layer and fry, stirring occasionally, until the fat renders and the pieces are golden brown, about 4–5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Add Garlic

   Add the minced garlic to the skillet and sauté for 2–3 minutes until fragrant, being careful not to burn.

   Time: PT3M

   Temperature: medium

4. Season and Simmer

   Stir in the four seasoned scallion sauce and pour in 1 cup of water. Mix well, then cover the skillet with a lid and reduce heat to low. Let it simmer for 35 minutes, stirring once halfway through.

   Time: PT35M

   Temperature: low

5. Finish and Serve

   Remove the lid, increase heat to medium‑high for 2 minutes to thicken the sauce if desired. Transfer to a serving dish and garnish with extra sliced scallions.

   Time: PT2M

   Temperature: medium‑high

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

5g

Fat

30g

Fiber

0.5g