ผัดคะน้าหมูกรอบ

วัตถุดิบ(สำหรับ 1 plate with rice and stir-fry (about 350g per serving))

• 200g Pork belly (moo krob) (crispy, oven-roasted or air-fried)
• 150g Chinese kale (kana) (washed and cut into 2-inch pieces)
• 4 cloves Garlic (finely chopped)
• 2 Red chili (sliced, adjust to taste) - ไม่จำเป็น
• 1.5 tbsp Light soy sauce (Thai brand preferred)
• 1 tbsp Oyster sauce (for umami)
• 1 tsp Fish sauce (Nam Pla)
• 1 tsp Palm sugar (or brown sugar)
• 1/4 tsp White pepper
• 1 tbsp Vegetable oil (for stir-frying)
• 2 cups Cooked jasmine rice (for serving)

วิธีทำ

1. 1

   Prepare the pork belly by roasting or air-frying until the skin is crispy and the meat is cooked through. Let it cool, then slice into bite-sized pieces.

   10 minutes

   Using an air fryer or oven reduces added fat compared to deep-frying.

2. 2

   Wash and cut the Chinese kale into 2-inch sections, separating stems from leaves for even cooking.

   3 minutes

   Stems take longer to cook than leaves, so add them to the pan first.

3. 3

   Heat vegetable oil in a wok over medium-high heat. Add chopped garlic and sliced chili, stir-frying until fragrant but not burnt.

   2 minutes

   Keep the heat moderate to avoid burning the garlic, which can taste bitter.

4. 4

   Add the Chinese kale stems to the wok and stir-fry for 1-2 minutes. Then add the leaves, tossing until just wilted.

   3 minutes

   Do not overcook the greens; they should remain bright and crisp.