Crispy Pork Belly Stir Fry With Chinese Kale - Kana Moo krob - ผักคะน

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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

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Thai comfort dish. Thai comfort dish.
Number of Servings: 4


    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

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