Fried Rice with Kale
and
Crispy Pork Recipe |
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CRISPY PORK:
Boil the pork belly in water with 3 tablespoons of vinegar and 1 tablespoon of salt added.
Cook until the rind is soft. Slit the rind in a crisscross pattern. Cut the pork into 2-inch
pieces. Season the pieces with the remaining salt and vinegar and let stand until cool. Fry
in hot oil until the rind is crisp. Cut into 1/2 inch pieces.
PREPARATION:
1. Peel off the hard skin of the kale stems. Cut the stems diagonally and cut the
leaves into 1-inch pieces. Blanch in boiling water and then put in cold water.
2. Fry the garlic in oil in a wok over medium heat until golden brown. Add the crispy
pork, sugar; oyster sauce, soy sauce and the pork stock. Fry together.
3. Add the peeled kale stems; then, add the kale leaves. Fry together. Pour over a mold
of steamed rice. Sprinkle the sauce with pepper. Garnish with blanched kale sprigs. Serve hot.
Thai Food Source:
The Best Thai Rice Dishes
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Fried Rice with Kale and Crispy Pork Recipe
(Khao Rat Phak Khana Mu Krawp)
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INGREDIENTS:
4 cups |
steamed rice |
1 cup |
1/2 inch thick pieces of crispy pork |
4 |
Chinese kale stems |
1 tbsp |
chopped garlic |
1 tsp |
ground white pepper |
1 tsp |
sugar |
2 tbsp |
light soy sauce |
2 tbsp |
oyster sauce |
1/4 cup |
pork stock |
1/4 cup |
vegetable oil |
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blanched Chinese kale sprigs for garnishing |
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CRISPY PORK:
500 grams |
four-inch-thick piece of pork belly |
4 tbsp |
vinegar |
3 tbsp |
salt |
5 cups |
water |
4 cups |
vegetable oil |
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Thai Food&Recipes > Thai Rice Dishes > Fried Rice with Kale and Crispy Pork Recipe |
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Related Keyword: Khao, Rat, Raat, Rad, Phak, Khana, Kha, na, Mu, Moo, Groab, Krawp, Thai food, Thai rice dish |
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