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40minutes
Cut off the edges of the garlic, crush it with the belly of a knife, remove the core, chop it roughly, and put it in a frying pan.
Wash the Japanese mustard spinach with water, drain it, and cut it into 3-4 cm widths.
Put the Japanese mustard spinach in the pot in order from the core.
Cut the pork belly to the size you like and spread it.
Add sesame oil to a frying pan containing 1 garlic and heat over high heat.
Stir fry constantly and turn off the heat when the oil boils.
When it becomes golden brown, add it to 2.
2の鍋に（A）を加え、蓋をして弱火で20分程度煮込む。
4に小ネギといりごまを散らす。
・ Pork belly is soft even when stewed, so it is ideal for hot pots.
・ By spreading the pork belly on top of the komatsuna, the taste of the pork belly soaks into the komatsuna.
・ Be careful not to burn the garlic.
・ Yamaki's white soup is recommended. When using other types of white soup, adjust the amount because the amount of salt is different.
・ It is delicious when eaten with ponzu or salt.
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Let's spread the recipe and support it!
肉はしゃぶしゃぶ用の豚バラがモアベター。 小松菜は1.5倍くらいあっても良い。
![Meatball | Koh Kentetsu Kitchen [Cooking researcher Kou Kentetsu official channel]'s recipe transcription](https://i.ytimg.com/vi/efMqgRMi_94/mqdefault.jpg)
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