Stir-fried Chai Poh with Pork Belly
Preserved radish (Chai Poh) is stir-fried with strips of pork belly that imparts amazing flavor to the final dish. Super easy to make and delicious.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 gr sweet chai poh (preserved turnip)
- 1 Tbsp sugar
- 120 gr pork belly (cut into thin strips)
- 4-5 mixture of red and green Thai chilis / bird's eye chilis
- 2 cloves of garlic
- 3 Tbsp kecap manis (see notes)
- 1 Tbsp sugar (or more as needed)
Instructions
- 1
Place the chai poh in a mixing bowl. Cover with clean water and let it soak for about 3 minutes. Drain off the water completely and squeeze out the water as much as you can. Finely chopped them. Sprinkle with 1 Tbsp of sugar and toss to mix
- 2
Preheat a wok or skillet over high heat (without oil). Add pork belly and stir fry for about 5 minutes. The fat will render out. Add garlic and stir fry for 30 seconds. Add chili (if using) and stir fry for another minute until the chili slightly limp and blistered a bit
- 3
Add chai poh and stir fry for another 5 minutes. Add seasoning. Stir to mix everything. The final taste should be sweet with just hint of savory from the chai poh. Remove from the heat and serve immediately