Crispy Pork Belly Stir Fry With Chinese Kale - Kana Moo krob - ผักคะน
้าหมู
585;รอบ
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Crispy Pork Belly Stir Fry With Chinese Kale - Kana Moo krob - ผักคะน้าหมูกรอบ calories by ingredient
Introduction
Thai comfort dish. Thai comfort dish.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
Directions
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