Pad See Ew with Gai Lan and Crispy Pork Belly

Ingredients

• Wide rice noodles (Sen Yai)1 pound
• Pork belly, cut into bite-sized pieces1 pound
• Chinese broccoli (Gai Lan), cut into pieces1 bunch
• Eggs2
• Garlic, minced4 cloves
• Vegetable oil4 tablespoons
• Dark soy sauce3 tablespoons
• Light soy sauce2 tablespoons
• Oyster sauce2 tablespoons
• White vinegar1 tablespoon
• Sugar1 teaspoon
• White pepper1/4 teaspoon
• Lime wedge, for serving1

Steps

1. 1

   Prepare the sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, white vinegar, and sugar. Set aside.

2. 2

   Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the pork belly and cook until browned and crispy. Remove from wok, leaving rendered fat.

3. 3

   Add the remaining 2 tablespoons of oil to the wok with the pork fat. Add minced garlic and stir-fry until fragrant, about 30 seconds.

4. 4

   Add the Chinese broccoli stems and stir-fry for 1 minute. Then add the leaves and stir-fry for another minute until slightly wilted.

5. 5

   Push the vegetables to one side of the wok. Add the eggs to the empty side and scramble until almost set. Break them up.

6. 6

   Add the wide rice noodles and the crispy pork belly back to the wok. Pour the prepared sauce over the noodles.

7. 7

   Stir-fry vigorously, tossing to coat everything evenly. Cook for 3-5 minutes until noodles are tender and slightly charred.

8. 8

   Season with white pepper. Serve immediately with a lime wedge.