Kana Moo Grab (Pork Belly Stir-Fry with Kai Lan)

Ingredients:

250g pork belly

2" ginger, sliced

2-3 spring onions

2 tbsp Chinese Cooking Wine

Water, blanching

Oil, frying

Saute

5 cloves of garlic

3-4 Thai bird's eye chili (adjust to preference)

2 tbsp oil

1 bunch of Kai Lan, bite-sized

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp fish sauce

1/2 tbsp sugar

Pinch of seasoning

1/4 cup water

Instructions:

1. Fill a pot with water and bring it to a boil. Add ginger, spring onion, Chinese cooking wine, and pork belly. Blanch for 10 minutes to remove impurities.
2. Remove the pork belly, pat it dry, and place it in the oven at 100 °C for 60 minutes to dry out the skin.
3. Heat oil in a wok over high heat and deep-fry the dried pork belly until it’s golden brown and crispy, with bubbly skin. Remove and let it rest for 5 minutes before chopping into bite-sized pieces.
4. Pound garlic and Thai chilies into a coarse paste using a mortar and pestle or food processor. 
5. Heat oil in a wok over medium-high heat. Add the garlic-chili paste and stir-fry for 30 seconds until fragrant.
6. Add the vegetables and stir-fry for 1 minute until slightly wilted. Then add oyster sauce, light soy sauce, fish sauce, sugar, seasoning, and water. Stir together for another 1-2 minutes until well coated.
7. Toss the chopped crispy pork belly and stir-fry for 1 minute to coat it with the aromatics. Serve immediately with steamed jasmine rice.