Pork and chives stir-fry
While I was in Indonesia, the Mrs. taught me a very simple dish–easy to eat and fast to make…or is it the other way around? She calls it 부추 (puchu) 삼겹살 (samgyupsal), which translates to chives and pork belly. This dish only calls for five ingredients. Not a lot of seasoning is involved; however, it helps that the pork belly contains the bulk of the dish’s flavor! (Note: the serving size is on a smaller scale as this dish is to be served with other side dishes; however, you can double up the recipe for a more filling entree)

/yields 2 servings/

0.5 lbs of pork belly, sliced into 1cm thick strips
1 tbs soy sauce
1 tsp black pepper
1 garlic clove, minced
grapeseed oil or vegetable oil for the pan

1. Massage the soy sauce into the pork for a couple of seconds, ensuring that each strip gets its share of sodium. Add black pepper and massage. Let it sit for about 5 minutes.

2. Over medium high heat, place oil in pan. Once you lift the pan and the oil is running across the pan, you can toss the pork in.**Note: To brown your meat and give it nice crust, let the meat sit in the pan for about 2 minutes before tossing/moving it**

3. Once the pork is done or has reached a golden hue on both sides (you may also want to peek into a strip for doneness), add the garlic and chives to the pan. Stir-fry for a couple of minutes until the chives start to wilt.