Pork belly cheese kimchi roll

It's about to enter 2023, and the beginning of the new year is looking forward to taking advantage of the first holiday to meet up with friends, and of course, as a food blogger, I want to bring out the most handmade snacks to entertain my friends! The pork belly cheese kimchi is my exclusive recipe, simple and delicious! Share an exclusive secret of waterfall drawing, is to use Anjia mozzarella cheese, it is the original cheese, and from New Zealand grass-fed grazing cows, with it to make a kimchi roll drawing, a bite, full of natural cheese aroma, the kimchi inside is very greasy to eat, there are meat, vegetables and cheese, the flavor is rich and super satisfying! What a blessing it is to get together with friends and share delicious food, try this quick and delicious pork belly cheese kimchi roll!

Ingredients

AnchorMozzarellaCheese 90 g

Slicedporkbelly 15~25 slices

Kimchi 1 plate

Whitepepper alittle

Lettuceleaves Appropriateamount

Sauce

KoreanHotSauce 1 spoon

TomatoSauce 1 spoon

Lightsoysauce 1 spoon

Oystersauce 1 teaspoon

Sugar 1 spoon

Purifiedwater 2 spoons

Garnish

Cookedsesameseeds Alittle

Cooking Instructions

Prepare all the ingredients for the day, and chop the kimchi.
I use Anchor Mozzarella Cheese, which is the soul of this dish. Because it is a rare original cheese on the market, it refuses to add preservatives, flavors, and vegetable oils, so that it can easily achieve waterfall drawing, and it has a mellow cheese fragrance, which is a must-have item in my family.
Let's prepare the sauce first~ Stir the tomato sauce + Korean hot sauce + sugar + light soy sauce + oyster sauce + purified water and set aside.
Spread out three or five slices of pork belly (depending on the width of the pork belly slices) and sprinkle with a little white pepper.
Top with lettuce and kimchi first.
Then put on the Anchor mozzarella cheese, and the cheese controllers can add a little more.
Roll up the pork belly slices (try to roll them tightly), brush a pan with a thin layer of cooking oil, and put the pork belly rolls.
Fry until fragrant, then turn over and continue until fully cooked, and finally drizzle with the sauce prepared in advance.
Let the pork belly roll "grunt" in the sauce for a while, and sprinkle cooked sesame seeds before coming out of the pan, this "grunt" sound is too tempting.
Line the plate with lettuce leaves, put the pork belly rolls on top, and drizzle the sauce in the pan to finish.
Happy to eat, this waterfall drawing is greedy for anyone who sees it, so delicious that you lick your fingers, try it together!