A friend of mine recently visited Thailand and he was totally taken with the stir fried morning glory and kale dishes that are on offer here. Admittedly when I need my green fix I opt for a crispy pork and kale dish. The salty crunch of the crispy pork belly slices with the stir fried kale is a total treat and one of my favourites out here.
Here’s my recipe:
300g pork belly
1 tablespoon vinegar (I use jasmine but white vinegar is fine)
1 tablespoon salt
cooking oil for deep frying
1/4 teaspoon sugar
4 cloves garlic
1/2 tablespoon sliced and slightly smashed ginger
For the sauce:
1 tablespoon oyster sauce
1 tablespoon light soya sauce
1 tablespoon mirin
1 teaspoon toasted sesame oil
1/2 teaspoon cornflour
1/2 teaspoon sugar
1/8 teaspoon ground white pepper
- In a saucepan add the pork belly and cover with water. Add the vinegar and bring to the boil for a few minutes and then turn off and allow to cool in the saucepan. The vinegar acts as a softener for the pork rind – so it’s important not to miss this step.
- Mix all of the ingredients together for the sauce into a small jug with 2 tablespoons of water.
- Blanch the kale in water with 1/4 teaspoon of sugar, shock the kale in iced water and drain.
- When the pork belly is cooled so it can be handled dry with a paper towel and spread with the salt.
- Deep fry the pork belly in one piece until golden brown and cooked through. Rest on a chopping board and slice into 1/2 cm slices after it is rested.
- Heat up a small amount of oil in a wok or skillet and gently fry the garlic and ginger. When these have browned remove with a slotted spoon and discard.
- Add the shocked kale and the sauce mix to the wok. Stir fry until the sauce thickens and then add the pork belly slices. Serve on a bed of rice – delicious!