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Miso Buta

Itamae | 4 persons

Ingredients

Preparation

Cut the belly pork into thin slices at an angle. Marinate the sliced belly pork with salt, pepper and salad oil. Set aside for 20 minutes.
Cut the spring onion into diagonal pieces (keep the white and green parts separate). Finely chop the garlic and cut the sweet onion into strips.
Heat 1 tbsp of oil in a wide frying pan and fry the sliced belly pork until lightly golden brown on both sides. Add the chopped garlic, strips of sweet onion and the white parts of the spring onion to the belly pork slices and fry for 1 minute.
Add the Miso soup stock and fry until it has dissolved. Add the La-yu and the green parts of the spring onion and stir-fry for another 15 seconds.
You can also serve this dish with Itamae rice.