Crispy Pork Belly Stir Fry With Chinese Kale - Kana Moo krob - ผักคะน
้าหมู
585;รอบ
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
300 gram(s) crispy pork belly 200 gram(s) chinese kale , raw 5 clove Garlic 1 pepper Peppers, hot chili, red, fresh 1 tbsp Oyster Sauce 1 tbsp light soy sauce (by LYNNYA1) 1 tsp Granulated Sugar 1 tbsp Vinegar - Natural Rice Vinegar (Nakano) 0.25 tsp Pepper, white 1 dash Salt 2 tbsp Sunflower Oil
Cut the fried pork belly into chunks and set aside. You want about 5 or 6 chunks per person.
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.
Check the seasoning and serve over steamed Jasmine rice.
Serving Size: 2
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.
Check the seasoning and serve over steamed Jasmine rice.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 315.2
- Total Fat: 25.8 g
- Cholesterol: 39.7 mg
- Sodium: 508.9 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.3 g
- Protein: 14.4 g
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