Broiled pork jowl and crisp kale "Mou Yang Kha-Nar Krob" in Thai. Another version of Thai salad style. Really quite simple: slice the kale as thinly as possible. This tempers the texture, leaving you with the leaf’s hearty flavor and crunch. And since the leaves are so um, durable, they stand up really well to dressings.
- 500 g. pork jowl
- 500 g. Chinese kale
- 1 garlic bulb
- 1 tsp.finely sliced coriander root
- 1 tsp. ground pepper
- 2 tbsp. seasoning sauce
- Mix together: 2 tsp. finely sliced hot chilli
- 3 tbsp. finely sliced garlic
- 1 tsp.sugar
- 3 tbsp. fish sauce
- 3 tbsp. lime juice
- Wash the pork well, and cut into ½ inch thick slices.
- Pound the garlic, coriander root, and pepper until well mashed.
- Rub this into the pork. Next, add the sugar and seasoning sauce and work the pork around in these.
- Then set aside and allow to marinate for about thirty minutes.
- Wash the kale well.
- Remove and discard the leafy portions, only the stems will be used.
- Peel the stems, cut them into sections about three inches long.
- Cut each section lengthwise into thin slices, and immedialety put them on ice to keep them crisp and drain.
- Charcoal fire the pork until golden brown and then cut into thin slices.
- Arrange the slices of pork and kale on a platter and pour the sauce over them and serve.