意式咸肉辣椒意大利面Salted Pork Belly Stir-fry Green Chilli Spaghetti

将五花腩洗净吸干水，把腌肉材料均匀搽上五花腩，盖上保鲜纸放雪柜腌一个晚上。Wash and dry the pork belly, spread the marinade ingredients evenly on the pork belly, cover with plastic wrap and marinate overnight in the refrigerator.

把腌制好的五花腩洗净，吸干水份后切小段备用。Wash the marinated pork belly, drain the water and cut into small pieces for later use.

青椒去籽切段备用。Remove the seeds and cut the green pepper into sections for later use.

意大利面煮12分钟捞起隔水，放少许橄榄油捞匀备用。Boil the spaghetti for 12 minutes, remove from the water, add a little olive oil to mix well and set aside.

热锅，放五花腩慢火煎至金黄，放干葱碎及青椒段炒匀，倒入白酒炒1分钟，倒入意面炒匀，用盐、黑胡椒调味上碟享用。Heat up a wok, put the pork belly and fry over low heat until golden, add chopped shallots and green peppers to stir-fry well, pour in white wine stir-fry for 1 minute, pour in spaghetti and mix well, season with salt and black pepper, done.