It’s been a while since I posted an authentic Thai recipe on the blog (which truly is an injustice on my part, since Thai cuisine is my favourite and that also goes for most of my followers).
But with my family’s new hobby of growing hydroponic vegetables, I now have in abundance, Thai vegetables to cook with. And I intend to turn the table around.
One of the most common vegetables used in Thai cooking is the Chinese kale known as “Khana Hongkong”. This is a thick, large vegetable stalk with big green leaves. Rich with nutrients and crunchy texture, it is a much-loved vegetable especially for “Wok” style of cooking.
In this post, I am introducing my favourite recipe for this particular vegetable – Stir fried crispy pork belly with Chinese kale. As always, for children, skip the garden chillies, and follow the same recipe.
Ingredients: – (for 2)
• 200gms crispy pork belly*
• 250gms chinese kale* (also known as gai lan or Chinese broccoli)
• 4-5 cloves garlic (crushed)
• 2 red chillies (crushed)
• 1 tbsp oyster sauce
• 2 tbsp soya sauce
• ½ tsp sugar (optional)
• ¼ tsp black pepper
• 2 tbsp vegetable oil
• ½ cup water
* I am using market- bought crispy pork belly, but if you don’t get this easily where you live; grab a nice lean piece of pork belly with good fat, bring it to a boil (starting from cold water). Then leave out and pat to dry for a minimum of an hour.
Deep-fry the entire piece for about 10 minutes (to achieve a golden brown crispy coating). Let it cook, then slice into inch- thick pieces.
* Slant cut the kale into bite size chunks.
1. Heat the 2 tablespoons of oil in a wok.
2. Quickly sauté the crushed garlic & chillies in the heated oil. Move quickly so as to notbburn the ingredients.
3. Toss in the bite- size kale. Stir for a minute.
4. Put in the seasoning – oyster sauce, soya sauce, sugar and pepper.
5. Add water and stir on high for another minute or two.
6. Add in the pork belly. Give a good stir to mix the ingredients.
7. Serve hot over Thai Jasmine rice.