Whipping up this dish of dry-fried Chinese kale with pork belly was a delightful culinary adventure, bringing out a medley of rich and savory flavors that kept me coming back for more. The interplay of the crispy pork belly and tender, vibrant Chinese kale, all wrapped up in the umami essence of oyster and soy sauce, was simply irresistible and made for a perfectly satisfying meal.
I’m fond of making dishes that mix together lots of lively flavors and textures. My Fried Gaiclan with Dry Pork Belly is a speedy yet rewarding recipe where soft gai lan meets firm fingers of pork.
Just the right hint of oyster and soy sauce makes for a delicious balance of umami and freshness.
Fried Chinese Kale With Dry Pork Belly Recipe Ingredients
- Chinese kale (gai lan): Rich in fiber, vitamins A and C; provides a healthy crunch.
- Dry pork belly: Adds savory flavor, high in protein and rich umami taste.
- Garlic: Boosts aroma and flavor; known for its antioxidant properties.
- Oyster sauce: Sweet and salty, enhances depth of flavor with umami richness.
- Soy sauce: Adds a salty umami kick; rich in flavor depth.
- Fish sauce: Intensifies dish with a punchy, salty flavor.
- Vegetable oil: Essential for frying, adds a smooth texture to the dish.
Fried Chinese Kale With Dry Pork Belly Recipe Ingredient Quantities
- 300g Chinese kale (gai lan), cleaned and cut into bite-sized pieces
- 150g dry pork belly, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 2 tablespoons water or chicken broth
How to Make this Fried Chinese Kale With Dry Pork Belly Recipe
1. In a large saucepan or wok, warm the vegetable oil over medium-high heat.
2. Add the dry pork belly, sliced, and stir-fry for 2-3 minutes, until it starts to firm up and set, and also begins to crisp up and release its fat.
3. In a pan, combine the pan and the minced garlic, and stir-fry them together for about 30 seconds. You want the garlic to become fragrant but not browned. At this stage, the pen should still be on low heat.
4. Add the Chinese kale to the pan, and stir-fry for 1-2 minutes until it begins to wilt.
5. In a small bowl, combine the oyster sauce, soy sauce, fish sauce, sugar, and ground white pepper.
6. Combine the kale and pork belly with the sauce mixture by pouring it over the two ingredients and stirring well.
7. Into the pan, add the water or chicken broth and toss all of it together so that the kale gets coated evenly.
8. Put a lid on the pan and allow it to cook for another 2 minutes, letting the kale steam a bit and become tender.
9. Reveal everything and give it all a final toss to guarantee the thorough blending of all components.
10. Serve the dry-fried Chinese kale with pork belly as a side dish or over steamed rice, and make sure it is hot.
Fried Chinese Kale With Dry Pork Belly Recipe Equipment Needed
1. Large saucepan or wok
2. Medium-sized pan
3. Small bowl
4. Knife
5. Cutting board
6. Measuring spoons
7. Stirring spoon or spatula
8. Lid for the pan
FAQ
- Can I use fresh pork belly instead of dry pork belly?Yes, you can use fresh pork belly. Just know that it might render more fat, so you may want to adjust downward the amount of vegetable oil used.
- What is a good substitute for Chinese kale?If Chinese kale is unavailable, then either broccoli rabe or broccolini could serve as substitutes.
- Is there a vegetarian version of this dish?For a vegetarian version, you can use either tofu or mushrooms as a protein substitute. Just leave out the pork belly.
- Can I skip the fish sauce if I have a seafood allergy?Certainly, you may omit the fish sauce or substitute it with a bit more soy sauce for an umami flavor that is nearly identical.
- What goes well with this dish?Steamed rice is a wonderful accompaniment to this dish, and other stir-fried vegetables make good complements. These dishes together can serve as a lunch or dinner and are excellent for a make-ahead meal.
- How do I maintain the vibrant green color of the kale?To preserve kale’s brightness, do not overcook it. Stir-fry it quickly over high heat until it is just tender and still crisp.
- Can I make this dish spicy?Indeed, adding sliced fresh chili or a pinch of chili flakes can impart a nice kick to the dish.
Fried Chinese Kale With Dry Pork Belly Recipe Substitutions and Variations
Use bacon or pancetta instead of dry pork belly for a similar flavor.
Substitute hoisin sauce if you want a sweeter option, or go with soy sauce for something less sweet.
For a gluten-free option, replace soy sauce with tamari.
Use olive oil or sesame oil instead of vegetable oil for a different flavor profile.
Use honey or maple syrup in place of sugar for natural sweetness.
Pro Tips
1. Blanch the Chinese Kale: For a more vibrant color and extra tenderness, blanch the Chinese kale in boiling water for about 30 seconds before adding it to the pan. This step will also help preserve the bright green color of the leaves.
2. Use Fresh Pork Belly: If you have access to fresh pork belly instead of pre-dried, it can enhance the overall taste and texture. Adjust the cooking time slightly to ensure it reaches the desired crispiness before proceeding with the recipe.
3. Optimize Garlic Flavor: Consider adding half of the garlic at the beginning with the pork belly and the other half just before adding the kale. This technique allows for layered garlic flavor, both robust and mild, throughout the dish.
4. Adjust Sauces to Taste: Taste the sauce mixture before combining it with the kale and pork belly. Depending on your preference, you can alter the proportions of oyster sauce, soy sauce, and fish sauce for a more personalized flavor profile.
5. Finish with a Splash of Sesame Oil: Just before serving, add a few drops of sesame oil for an extra hit of nutty aroma and depth, enhancing the overall taste experience.
Fried Chinese Kale With Dry Pork Belly Recipe
My favorite Fried Chinese Kale With Dry Pork Belly Recipe
Equipment Needed:
1. Large saucepan or wok
2. Medium-sized pan
3. Small bowl
4. Knife
5. Cutting board
6. Measuring spoons
7. Stirring spoon or spatula
8. Lid for the pan
Ingredients:
- 300g Chinese kale (gai lan), cleaned and cut into bite-sized pieces
- 150g dry pork belly, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 2 tablespoons water or chicken broth
Instructions:
1. In a large saucepan or wok, warm the vegetable oil over medium-high heat.
2. Add the dry pork belly, sliced, and stir-fry for 2-3 minutes, until it starts to firm up and set, and also begins to crisp up and release its fat.
3. In a pan, combine the pan and the minced garlic, and stir-fry them together for about 30 seconds. You want the garlic to become fragrant but not browned. At this stage, the pen should still be on low heat.
4. Add the Chinese kale to the pan, and stir-fry for 1-2 minutes until it begins to wilt.
5. In a small bowl, combine the oyster sauce, soy sauce, fish sauce, sugar, and ground white pepper.
6. Combine the kale and pork belly with the sauce mixture by pouring it over the two ingredients and stirring well.
7. Into the pan, add the water or chicken broth and toss all of it together so that the kale gets coated evenly.
8. Put a lid on the pan and allow it to cook for another 2 minutes, letting the kale steam a bit and become tender.
9. Reveal everything and give it all a final toss to guarantee the thorough blending of all components.
10. Serve the dry-fried Chinese kale with pork belly as a side dish or over steamed rice, and make sure it is hot.
