Stir-Fried Chinese Broccoli With Crispy Pork Belly (Khana Mu Krop) Recipe

• 1 pound roast pork belly, cut into 1/2- by 1/2- by 1-inch pieces (see note)
• 1 teaspoon vegetable oil
• 1 pound Chinese broccoli (kai lan), trimmed and cut into 1-inch pieces
• 2 large cloves garlic, peeled and smashed
• 2 fresh bird's eye chilies, smashed (or cut into thin slices)
• 2 tablespoons oyster sauce
• 1/2 teaspoon sugar
• Fish sauce to taste (see note)

1. Heat vegetable oil in wok over high heat until lightly smoking.
2. Add pork bell and stir to brown pieces on all sides, about 1 minute.
3. Add Chinese broccoli, garlic, chilies, oyster sauce, and sugar; stir.
4. Cook until broccoli is tender-crisp, about 1 minute.
5. Remove from heat, season with fish sauce, and serve over rice.

pork belly, vegetable oil, kai, garlic, chilies, oyster sauce, sugar, sauce

Taken from www.seriouseats.com/recipes/2012/10/stir-fried-broccoli-pork-belly-my-thai-recipe.html (may not work)