Pork&Egg Donburi 乾燒豚肉丼

今天中午不想太麻煩做太多道菜，就簡單做了個乾燒豚肉丼 。😋

I've made a simple pork donburi for lunch. It only takes couple ingredients and can be done in 20 minutes.

食材:

1. 三層肉
2. 柴魚醬油，味醂，蔥末。
3. 生蛋黃，韓式泡菜。

Ingredients:

1. Pork Belly
2. Soy sauce, Mirin, Scallion
3. Egg yolk, Kimchi

先把三層肉汆燙去雜質，放進平底鍋，加半杯水，一鍋到底直到表面有點焦脆。三層肉會出油，所以不用額外加油。最後再把醬油味醂加入，收汁上色。切片後就看你自己想加什麼啦。

Blanch pork belly in hot water for couple minutes, and saute it in a frying pan until the surface hardens. Add soy sauce and mirin to add flavor and color. At last, slice it and decorate with egg yolk and kimchi or whatever side dish you prefer.

Hope you enjoy it like we did!

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這碗是我的

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S不要蛋黃，要多肉。

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半成品

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吃後感想:

這道菜一定得加泡菜，少了它會失色不少。七味粉也很重要，因為味醂跟蛋黃都偏甜，來一點辣中和一下。🔥

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Hola, follow @weiching for more update on life and food 😺

歡迎加我 @weiching 👍

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