Stir frys

Crispy Pork Belly Stir Fry With Chinese Kale – Pad Pak Kana Moo krob – ผักคะน้าหมูกรอบ

 

 

Crispy Pork Belly Stir Fry With Chinese Kale - Pad Pak Kana Moo krob - ผักคะน้าหมูกรอบ
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Try this easy Thai stir fry with succulent crispy pork belly stir fried and Chinese kale to for the ultimate Thai comfort dish.
    Servings Prep Time
    2 people 10 minutes
    Cook Time Passive Time
    25 minutes 60 minutes
    Servings Prep Time
    2 people 10 minutes
    Cook Time Passive Time
    25 minutes 60 minutes
    Crispy Pork Belly Stir Fry With Chinese Kale - Pad Pak Kana Moo krob - ผักคะน้าหมูกรอบ
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 3
    Rating: 4
    You:
    Rate this recipe!
    Print Recipe
    Try this easy Thai stir fry with succulent crispy pork belly stir fried and Chinese kale to for the ultimate Thai comfort dish.
      Servings Prep Time
      2 people 10 minutes
      Cook Time Passive Time
      25 minutes 60 minutes
      Servings Prep Time
      2 people 10 minutes
      Cook Time Passive Time
      25 minutes 60 minutes
      Ingredients
      Servings: people
      Units:
      Instructions
      1. Place the pork belly in cold water and bring to the boil. Add a tablespoon of salt and the vinegar. Turn the heat down and simmer for 10 minutes.
      2. Remove from the water and drain or a wire rack for at least an hour. Pat the pork dry with kitchen towel, you want it really dry before frying.
      3. Heat enough oil in a pan or wok for deep frying and heat to 170 degrees. Carefully place the pork into the hot oil. Fry for around 5-10 minutes or until the skin is crispy and golden. Watch out as the pork tends to pop and spit a bit, especially if it's not dry!
      4. Once crispy remove the pork from the pan and drain. Cut into chunks and set aside. You want about 5 or 6 chunks per person.
      5. Use 2 tablespoons of the cooking oil from the pork and heat in a clean wok over a medium-high heat. Fry the garlic and chilli for about 20 seconds until fragrant, don't let it burn! Chuck in the kale and stir fry for a few seconds then add the the oyster sauce, the soy sauce, the pepper, the sugar and a few splashes of water. Turn the heat up and keep it all moving for a minute or so. Chuck in the crispy pork and stir fry for another 30 seconds.
      6. Check the seasoning and serve over steamed Jasmine rice.