Twice Cooked Belly of Pork.

Today I'm giving English a try to see how it goes and how the feedback is. Ok. Let's do this.

 So I had this nice piece of pork from the farm of Domta close by. It was the belly, and it was already cooked. I sliced it up in not to thin pieces.

Here is where I say "don't put too much in the pan or it will get boiled". But that would have been if I had time. Wich I don't. But it went allright.

So quite a lot of oil and high heat. And I didn't stir to much.

After frying a while I added sliced ginger in syrup (that was all ginger I had, fresh ginger will go well to), garlic and chilies.

 And some plum sauce.

 That went all sizzley and made that extra crisp to the pork.

I took out the pork, but left the excess oil in the pan and put in some already cooked jasmine rice. I fried that, stirring occaisionally.

At the end I mixed in mushroomsoy and a couple of eggs. When the eggs come in contact with the heat you have to stir fast like you do with a carbonara so it becomes mixed and not clumpy.

 I bought this beautiful thai-broccoli at an asian store. I rinsed it and separated the thicker stems because of the different cooking time.

 So I started with the stems in hot oil..

 Then the leaves turning them around until perfect, ending with some more mushroomsoy and oystersauce.

This was the dish of the month. I couldn't stop eating. It was truly amazing. Crispy tasty pork with amazingly good rice (tasty enough to eat by it's self) and nice, crunchy,  salty greens.