FRIED WITH CHINESE KALE AND CRISPY PORK BELLY

KHAO PHAD KHANA MU KROB
INGREDIENTS

1 cup cooked rice

1/4 cup bite-sized pieces of crisp pork belly

2 stslks Chinese kale

1 tsp. chopped garlic

1/4 tsp. ground pepper

1/2 tsp. sugar

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

3 tbsp. cooking oil

PREPARATION

1. Wash the kale, remove all the leaves except those at the tips, and slice the stalks into shrt lengths.

2. Heat the oil in a wok. When it is hot, fry the garlic until fragrant, put in the kale, stir-fry a short time. put in the rice, and continue stir-frying until the is ready.

3. Season with the pepper and soy and oyster sauces, mix well, add the pork belly, mix everything together, and remove from heat.

4. Transafer it onto a plate and serve.