Stir-fried Baby Kailan With Roasted Pork Belly Recipe
Stir-fried Kailan with Roasted Pork Belly is a popular dish that is served in our local cze char stalls serving Cantonese cuisine as well as in Thai eateries.
I remember having to wait for 45 minutes for this dish at Kok Sen Restaurant 国成餐室 in 2013 and when it arrived, Ryan, my son-in-law said it was worth the wait!
Kok Sen’s version employs a bit of cornflour solution to give the Chinese broccoli a smoother mouthfeel and you may add that but the Thai version I am providing here does not.
Stir-fried Baby Kailan With Roasted Pork Belly Recipe (serve as part of a multiple dishes communal meal).
Here’s what you’ll need:
600 Baby Kailan, washed and drain dry (you may use Brussel sprouts).
250g of Roasted Pork Belly (Siu Yoke- I usually buy prepared ones from a roast meat stall).
2 cloves of Garlic, minced.
1 red chili padi, sliced (and deseeded if you prefer less heat).
1 tablespoon Vegetable Oil.
2 teaspoons Oyster Sauce.
1-2 teaspoon Fish/Light Soy (see step 3 in “Method”).
A few dashes of White Pepper Powder.
1 teaspoon of sugar, optional.
1. Heat oil in wok over medium high heat and when it is hot, add the garlic and chilli. Give it a few quick stir until garlic turns opaque.
2. Add baby kailan and flash-fry for 3-5 minutes and add the oyster sauce and pepper.
3. Add in the pork belly chunks and stir-fry for one minute to mix in the flavours. Taste and if necessary add in the fish or light soy sauce. Adjust seasoning to your taste. You may add a few tablespoons of water if you like. Fry for another one minute to combine everything. Do not over cook the vegetables or they’ll lose their crunch.
4. Serve hot with steamed rice.
Note: Prepared crispy pork belly from different stores may have varying savouriness. Taste it before you proceed cooking as you may find that you more or less fish/light soy sauce than the amount stated in this recipe.
Happy cooking, eating and bonding 🙂