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SAUTEED SALT KOJI MARINATED PORK BELLY AND FIDDLEHEADS

Ingredients: Serves 4

3/4 lb Thick Sliced Pork Belly

1/2lb Fiddleheads

1Tbsp Salt Koji

1Tbsp Vegetable Oil

Sansho Powder

1. Wash the fiddleheads in the cold water.

2. Cut the pork belly into bite-size pieces.

3. Place the pork in a large container and pour in the salt koji.

4. Marinate in the refrigerator at least 1 hour before cooking.

5. Heat vegetable oil in a pan and sautée the pork for 1 min.

6. Add the fiddleheads into the pan and cook for about 2-3min.

7. Sprinkle some sansho powder when serving.