Stir-fry Kailan & Crispy Roast Pork
I decided to cook this stir-fry kailan & crispy roast pork (芥蓝炒烧肉) on a whim when I saw roast pork (siu yuk/燒肉 in Cantonese) on promotion at Sheng Siong supermarket. I bought a small slab of roast pork to try out the quality, and at the same time I also grabbed some kai lan for cooking with the roast pork the next day. Even though the roast pork was not looking crispy any more especially after sitting in the fridge overnight, I managed to revive its skin to crispy condition in the air fryer the next day. Besides the air fryer, you can also use a regular oven.
More Meat & Veg Stir-Fries Recipes:
- Beef + Kailan
- Beef+ Cabbage Platter
- Chicken + Black Fungus
- Chicken + Shiitake & Scallion
- White Bittergourd & Pork
I had my stir-fry kai lan with crispy roast pork with multigrain rice. Even though there was only one side dish, there was ample vegetables & meat on my plate to keep me satisfied.
These are the main ingredients of the recipe:
- (1) & (2): kai lan , also known as Chinese broccoli. There are many varieties of kai lan, on the day I bought baby kailan as it was the freshest at the supermarket. There are a lot of flower shoots in baby kai lan, but I prefer the usual kailan. All varieties of kailan can be used as long as you separate the stems and leaves during stir frying.
- (3) Deli roast pork, revived to crispy condition using the air fryer (I used this method), oven, toaster oven or in the pan.
- (4) Aromatics ginger, garlic and chilli. Added carrot for variety and colour.
- (5) Sauce is made up of oyster sauce, soy sauce, sugar, cooking wine, corn starch, white pepper and water. This is a lazy all-in-one sauce as the cooking wine and cornstarch are all mixed in the sauce in one step. The more I cooked, the lazier I become, but this short-cut works for me :)
MAKE THE DISH
- Fry ginger, garlic, chilli and kai lan stems until the latter starts to soften.
- Add kai lan leaves. Stir fry and then steam with a splash of water for about a minute. The steaming step is great for noob cooks like me who lacked wok hei – steaming the greens help to cook the kai lan to tenderness while retaining its vibrant green.
- Pour the sauce over the contents (pictured above), stir through to coat the bubbly sauce over the kai lan evenly.
- Turn off the heat, add crispy roast pork (either on top of the dish or stir it to mix with the sauce gently) and it’s done!