Aburi Butabara no Oystergake (Roast Pork Belly In Oyster Sauce)
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
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