Fry Kale with cured pork belly

This “Fry Kale with Cured Pork Belly” delivers a satisfying contrast of smoky, fat-rendered pork belly and vibrant, tender-crisp kale, all brightened by the warm bite of ginger. The pork’s rich umami seeps into the greens as they sizzle together, creating a savory dish that feels both hearty and fresh. It’s quick to pull together and makes a great weeknight side or light main—just be mindful to pace the heat and add a splash of water if the pan runs dry, or the kale can scorch before it softens.

Ingredients

• 350 g Kale
  
• 50 g Cured pork belly
  
• 10 g pound ginger
  
• 1.5 tablespoons oil
  
• 1 teaspoon Cooking wine
  
• 0.5 teaspoon salt
  
• 0.5 teaspoon sugar
  

Steps

1. Boil the pork for 1 minute to remove scum
   
2. Wash the boiled pork belly and sliced into thin pieces.
   
3. Cut kale
   
4. Put stems together.
   
5. Leaves on the other side.
   
6. Fry ginger and pork for about 1 minute until smells fragrant.
   
7. Add stems and stir continuously.
   
8. Add leaves and continue to stir.
   
9. Add wine, sugar and continue to fry for another minute. If it is too dry add some water.
   
10. Cover and cook for some 3 minutes.
    
11. Done
    

Languages

Gebratener Grünkohl mit gepökeltem Schweinebauch - Deutsch (German) version
Col rizada frita con panceta de cerdo curada - Española (Spanish) version
Faire frire du chou frisé avec de la poitrine de porc séchée - Français (French) version
Goreng kangkung dengan daging babi panggang - Bahasa Indonesia (Indonesian) version
cavolo nero fritto con pancetta di maiale stagionata - Italiana (Italian) version
ケールと豚バラ肉の塩漬け炒め - 日本語 (Japanese) version
염장한 삼겹살과 함께 케일 볶음 - 한국인 (Korean) version
ผัดคะน้าหมูสามชั้น - แบบไทย (Thai) version
腌五花肉炒羽衣甘蓝 - 简体中文 (Simplified Chinese) version
醃漬五花肉炒羽衣甘藍 - 香港繁體中文 (Traditional Chinese - Hong Kong) version