Kale with crispy pork

Posted by on Aug 2, 2013 in Recipe | No Comments

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
500g kale
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

  1. 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.
  2. Mix all of the ingredients together for the sauce into a small jug with 2 tablespoons of water.
  3. Blanch the kale in water with 1/4 teaspoon of sugar, shock the kale in iced water and drain.
  4. When the pork belly is cooled so it can be handled dry with a paper towel and spread with the salt.
  5. 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.
  6. 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.
  7. 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!

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