Pork belly, a frequent guest in cooking, refers to the part of the pork belly near the ribs, which has a unique meat quality, with a mixture of fat and lean, usually showing a three-layer fat and two-layer lean layout. Its delicate meat quality not only retains the mellow taste of fatty meat, but also loses the chewiness of lean meat, which is the soul raw material of many delicacies.
Here are three ways to prepare pork belly:
Stir-fried pork belly with Korean spicy cabbage
Ingredients: 350 grams of pork belly.
Spicy cabbage to taste.
Chopped green onion to taste.
Garlic slices to taste.
Korean hot sauce to taste.
Rice wine to taste.
Salt to taste. Sugar to taste.
Sesame seeds to taste.
Method:1Thinly slice the pork belly and cut the spicy cabbage into sections.
2.Add oil to the pot, spread the pork belly in the pan, and stir-fry over high heat until it changes color and the oil rolls slightly.
3.Add rice wine, chopped green onion and garlic slices, turn to medium-low heat and stir-fry.
4.Pour in the spicy cabbage and an appropriate amount of spicy cabbage juice and stir-fry evenly.
5.Add an appropriate amount of hot water, cover the pot and simmer over medium-low heat for about 10 minutes.
6.After the soup is cleaned, add the Korean hot sauce, a pinch of salt and sugar to enhance the flavor, and sprinkle with sesame seeds and chopped green onion before serving.
Plum cabbage button meat
Ingredients: Pork belly.
Plum cabbage. Ginger. Scallions. Wine.
Light soy sauce. Dark soy sauce. Sugar. Salt.
Cooking oil. 
Method:1Slice the pork belly and marinate it in cooking wine, light soy sauce, dark soy sauce, sugar and salt.
2.Add oil to the pot, put the pork belly in the pot, and stir-fry over medium-low heat until slightly rolled on both sides.
3.Spread the slices of meat on the bottom of the bowl with the skin side down. After soaking the plum cabbage until soft and chopping, add it to the pot and stir-fry, and add light soy sauce, dark soy sauce, sugar and salt to taste.
4.Spread the plum cabbage on top of the meat slices and put it in the steamer to steam.
5.Once steamed, place the bowl upside down on a plate.
Back to the pot meat
Ingredients: Pork belly.
Green garlic or green onions.
Ginger. Bean paste.
Light soy sauce. Dark soy sauce. Sugar. Wine.
Cooking oil. 
Method:1Pork belly cooked and sliced.
2.Add oil to the pot, put the pork belly in the pot, and stir-fry over medium-low heat until slightly rolled on both sides.
3.Add the ginger, garlic or green onion and continue to stir-fry.
4.Add an appropriate amount of bean paste and adjust according to taste.
5.Add light soy sauce, dark soy sauce, sugar and cooking wine, stir-fry well.
6.Stir-fry until the meat slices are colored and the soup is dry.