Korean Spicy Stir-Fry Pork Belly- Extreme Hot

This is a super "Hot" dish. It is seriously hot if you cook this with the 1 whole packet of the Spicy Stir-Fry(extreme hot) sauces. It is label with 5 chili!! Remember, wherever you see any "HOT" Korean sauces, do not empty the whole packet one shot in the 1st attempt, always add 1/4 packet instead, by doing this, you can adjust the additional sauces if you need more. We learn a lesson when we tried out this Korean Spicy Stir-Fry Pork Belly- Extreme Hot version.

This is a "Hot" dishes for people who enjoy super spicy food.

The ingredients

Ingredients (4 servings):
300g Pork Belly sliced (or Chicken)
1/2 ea Red Onion cut into wedges
1 stalk Spring Onion cut into 1 inches length
60g Red Bell Pepper
60g Green Bell Pepper
2 cloves Garlic sliced
3-5 slices Ginger
60ml of water (about 4 tbsp)
**Some Chongga Spicy Stir-Fry Hot Sauces (see Tips)
Salt to taste

Method:

1) Heat wok with 1 tbsp of any vegetable oil, brown ginger & garlic lightly.
2) Add in pork belly & continue to stir fry for about 2 mins.

3) Stir in Chongga Spicy Stir-Fry Sauces (see tips),bell pepper, onion,  & water.

4) Let it simmer for awhile until the meat cooked through & sauces thicken. Last in the spring onion.

5) Serve immediately with white rice.

We found another way to enjoy this spicy hot stir fry pork bell, enjoy with lettuce wrap.  Just wash the lettuce clean, drain the water & chilled it in the fridge.Yes, it was excellent.

Tips on adjustment the amount of Hot sauces:
1) Mild Hot - Use 1/4 packet, which is about 1.5 tbsp.
2) Medium Hot- Use 1/2 packet, which is about 3 tbsp.
3) Extreme Hot - Empty the whole packet, which is about 6 tbsp.