Broiled pork jowl and crisp kale

KHAW MU YANG KHA-NA KROB
INGREDIENTS
500 grams pork jowl,
500 grams Chinese kale
1 garlic bulb
1 tsp. finely sliced coriander root
1 tsp. ground pepper
2 tsp. sugar
2 tbsp. seasoning sauce

SPICY SAUCE
Mix together: 2 tsp. finely sliced hot chilli
3 tbsp. finely sliced garlic, 1 tsp. sugar
3 tbsp. fish sauce, 3 tbsp.lime juice

PREPARATION
1. Wash the pork well,and cut into 1/2 inch thick slices.
2. Pound the garlic, coriander root, and pepper until well mashed. Rub this into the pork. Next, add the sugar and seasoning sauce and work the pork around in these .Then, set aside and to marinate for about thirty minutes.
3. Wash the kale well. Remove and discard the leafy portions; only the will be used. Peel the stems, cut them into sections about three inches long. Cut each section lengthwise into thin slices, and immediately put them on ice to keep them crisp and drain.
4. Broil the pork over a medium charcoal fire until golden brown, and then cut into thin slices.
5. Arrange the slices of pork and kale on a platter,pour the sauce over them, and serve.

Label : Thaicooking , Thaifood , Crisp kale , Ingredients , Spicy , Chinese kale , lime juice