300 grams of pork belly strips free range or organic around an inch thick.
200 grams of Chinese kale sometimes labelled Chinese broccoli. Cut into thirds
5 cloves of garlic chopped
1-2 long red chillies or birdseye if you want it hotter, roughly chopped
1 tbsp of oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1 tbsp vinegar
white pepper ground
Sunflower or vegetable oil for frying
Place the pork belly in cold water and bring to the boil. Add a tablespoon of salt and the vinegar. Turn the heat down and simmer for 10 minutes.
Remove from the water and drain or a wire rack for at least an hour. Pat the pork dry with kitchen towel, you want it really dry before frying.
Heat enough oil in a pan or wok for deep frying and heat to 170 degrees. Carefully place the pork into the hot oil. Fry for around 5-10 minutes or until the skin is crispy and golden. Watch out as the pork tends to pop and spit a bit, especially if it’s not dry!
When the pork is crispy and golden, remove from the pan and cut into chunks. You want 5-6 per person.
Use 2 tablespoons of the cooking oil from the pork and heat in a clean wok over a medium-high heat. Fry the garlic and chilli for about 20 seconds until fragrant, don’t let it burn! Chuck in the kale and stir fry for a few seconds then add the the oyster sauce, the soy sauce, the pepper, the sugar and a few splashes of water. Turn the heat up and keep it all moving for a minute or so. Chuck in the crispy pork and stir fry for another 30 seconds.Check the seasoning adding more sugar/soy if necessary