Pork Kimchi Stir-Fry

500 g thinly-sliced pork belly
½ tsp SIDS SALT & PEPPER
500 g kimchi
1 onion
4 spring onions
2 tbsp rice bran oil
SEASONINGS:--
2 tbsp saké
2 tbsp kimchi juice
4 tsp soy sauce
2 tsp roasted sesame oil

Cut the kimchi into smaller pieces with a knife or a pair of scissors. Cut the onion into slices 6 mm thick. Cut the spring onions into 5 cm pieces. If the white parts are too thick, cut them in half lengthwise. Cut the thinly sliced pork belly into 5 cm pieces.
Season the pork belly slices with SIDS SALT & PEPPER.
To Stir-Fry
Preheat a large frying pan over medium-high heat. When the pan is hot, add the sesame oil, spread it evenly, and then add the pork belly slices.
Stir-fry the pork with a blunt-end wooden spatula until it is no longer pink. If your pork belly has rendered too much fat, you can wipe off the excess oil in the pan with a paper towel.
Add the onion slices and spring onions to the pan then stir-fry until the onions are slightly tender, about 2-3 minutes. Add the saké and mix well.
Add the kimchi and stir to mix with the rest of the ingredients. Add the kimchi juice and soy sauce. Stir-fry until there is no liquid left in the pan, about 1 minute.
Drizzle the sesame oil on top and mix it all together. Transfer the stir-fry to a serving plate or individual plates. Serve hot with steamed rice.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days and in the freezer for a month.