Fried Chinese kale with crisp pork

    26 min

    This supremely delicious Thai food is an excellent starter for the festive season. If you are not keen on Thai food or something else is on offer, this recipe can be adapted easily.

    Alabama, United States
    4 people made this

    Serves: 2 

    • 2 heads Chinese kale (kai-lan)
    • 1 tablespoon coarsely chopped Thai garlic
    • 20 bite-size pieces crisp-fried pork belly (see tip)
    • 10 Thai chillies, coarsely chopped
    • 1 tablespoon fish sauce
    • 1 tablespoon oyster sauce
    • 2 teaspoons light soy sauce
    • 2 teaspoons seasoning sauce
    • 1 tablespoon granulated sugar
    • 1 teaspoon ground white pepper
    • 3 tablespoons vegetable oil
    • 3 tablespoons chicken stock

    Prep:20min  ›  Cook:6min  ›  Ready in:26min 

    1. Rinse the Chinese kale and discard the tough mature leaves. With a knife, trim off the tough outer skin of the stems, then halve lengthways and cut diagonally into 4cm (1.5 in) pieces. Cut the leaves into segments similarly. Put the Chinese kale pieces and all other ingredients, (except the vegetable oil and the chicken stock) in the same bowl and mix.
    2. Heat the oil in a large pan over high heat until smoking hot. Add the ingredients all at once, stirring briskly and thoroughly heated through, about 6 minutes. Finally add the chicken stock. Stir-fry for 1 minute. Turn off the heat and spoon into a serving dish. Serve immediately.


    Seasoning sauce is a product made of hydrolyzed proteins -- mainly from soybeans, peanuts, corns, and artificially adjusted the flavor. It is used as a companion to light soy sauce and sometimes oyster sauce to enhance flavors and colors of stir-fried dishes.

    Crisp fried pork belly

    Ready-made crisp-fried pork belly (mu krop) is available in fresh markets and at some Chinese restaurants.

    See it on my blog

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