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Stir-fried celery and pork belly kinpira | Kyoko Hasegawa Kyoko Hasegawa's recipe transcript

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Ingredients

  • celery : One
  • 豚バラ肉 : 適量
  • ごま油 : 適量
  • (A)出汁 : 1/2パック
  • (A)酒 : 大さじ3~4
  • (A)砂糖 : 小さじ2と1/2
  • (A)みりん : 大さじ2
  • 醤油 : 大さじ2
  • かつお節 : 適量

Time required

30minutes

Procedure

  1. 1) Cut celery 01:00

    Remove the celery streaks and cut the stems into round slices.
    Cut the leaves into zaku and place them separately from the stems.

  2. 2) Cut the pork 02:19

    Cut the pork ribs into 2 cm wide pieces and sprinkle with salt and pepper.

  3. 3) Fry pork and celery 02:56

    Add sesame oil to a frying pan and fry the pork belly.
    When the whole is cooked, add celery stalks and fry.
    When the stems are cooked, add celery leaves and fry.

  4. 4) 仕上げる 05:39

    (A)を加えて炒め合わせ、醤油を加えて炒める。

Point

・ You can choose the type of pork you like.
・ You may add sesame seeds instead of dried bonito flakes.
・ It is recommended to add your favorite vegetables.
・ The amount of seasoning can be adjusted to your liking.
-Can be stored in a storage container and in the refrigerator.
・ Celery may be finely chopped.

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