Ingredients 4 cloves garlic
2 small red onions
250g Chinese Brokoli/Hong Kong Kailan
200g pork belly
Dash of oyster sauce
Dash of light soy sauce
Dash of Chinese wine (optional)
1 red chili (depends on taste)
2 tbsp sugar
Dash of salt
1tbsp corn starch
Cut the kailan on an angle and cleanse, slice the garlic, red onion and chili. Cut the pork belly 2-3cm wide.
Deep fry the cut pork belly until it's turning gold and crispy.
Using a saucepan, fry half of the cut garlic, chili and red onion for 20 seconds.
Next add the oyster sauce, light soy sauce, Chinese wine (optional) and sugar, bringing it to a boil.
Prepare a hot wok with 1tbsp cooking oil, fry the rest of the garlic, red onion and chili for 20 seconds then add the cut kailan, stir fry for 5 minutes and add the pork belly and sauce mixture.
Stir fry for a further minute.
Separately add the corn starch with 50ml of plain water and mix, then add to the stir fry mixture to thicken the sauce, bring it to a boil and serve with plenty of rice.