Thai crispy pork and Chineses broccoli

Another Thai dish that I've just discovered not that long ago. It is very simple to make yet very flavorful and ... hmmm.... "healthy" as well (.... If you don't count the crispy pork belly).  This was what we had for dinner yesterday with the "Ngeu kho to". 

"Warning ... warning... if anyone is on a diet please refrain yourself from making or looking at these dishes". Once you start, you won't be able to stop yourself from reaching for more. I am a good example of that! As you know, I'm trying to get myself back on track with my diet. But yesterday dishes have ruined it all. Well, that's OK, I told myself, there is still tomorrow... hehehe....  and did I mention this dish is "healthy" :)? So let's find out how "healthy" it is ok?

 Ingredients:

1. 1 bunch of Chinese broccoli (Cai lan)

2. 5 oz of pork belly (sliced into 1/2 inch thick)

3. 4 cloves of garlic (minced finely)

3. 1 tbsp oyster sauce, 1 tbs fish sauce, 1 tsp of dark soy sauce, 1 tsp bot nem (Vietnamese seasoning), 1/2 tsp sugar, black pepper. Combine all the sauce ingredients together.

4.  Salt, garlic powder and cooking oil.

Marinate the pork belly with 1/2 tsp salt and 1/2 tsp garlic powder. Deep fry the pork belly until crispy and golden brown, remove from the oil and set aside.

In a large skillet, add a couple tsp of cooking oil and minced garlic. Saute on high heat until garlic is fragrant, then add in the Chinese broccoli. Make sure the heat is on high and mix the vegetable quickly to prevent the loss of its vibrant green color. Add in the sauce mixture and continue to mix it for another minute.  Turn off the heat and add in the crispy pork belly sprinkle with freshly ground black pepper and serve immediately with steamed rice.