← Nouns Cooking · Thai

Ingredients

• 1 tbsp Vegetable oil
• 3 cloves Garlic, chopped
• 4 small dried chillies (optional)
• 300 g Chinese broccoli (gai lan), stems peeled and sliced on the diagonal, leaves roughly chopped
• 200 g crispy roast pork belly (moo krob), bought or homemade, sliced
• 2 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tsp tamarind purée (optional)
• 2 tsp Sugar
• 4 tbsp Water

Method

1. Mix the oyster sauce, soy sauce, tamarind, sugar and water in a small bowl.
2. Heat the oil in a wok over high heat and fry the garlic and chillies for 15 seconds, until the garlic is just turning golden.
3. Add the gai lan stems and stir-fry for 1 minute, then add the leaves and the sauce and toss for 1–2 min, until the stems are bright green and crisp-tender.
4. Add the crispy pork and toss for 30 seconds, just long enough to heat it and coat it in sauce while the crackling stays crunchy. Serve with rice.

Tips

• Ask a Chinese barbecue shop for “siu yuk”; it is the same crispy pork belly.
• Contains soy and wheat.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Simply Suwanee