Savory Gai Lan and Pork Crackling Salad

1. Cook the Greens

First, bring a large pot of water to a boil and add the Chinese kale or broccoli rabe. Cook the greens for several minutes until they soften. This step is crucial as it tenderizes the greens, making them easier to blend with the other ingredients. Once softened, drain the greens and set them aside to cool slightly.

2. Infuse the Oil

While the greens are cooking, heat the peanut oil in a skillet or wok over medium heat. Add the minced garlic and cook for 2-3 minutes, stirring frequently. You’ll know it’s ready when the garlic turns a rich golden color, infusing the oil with its aromatic flavor. Remove the skillet from heat and set aside.

3. Prepare Pork Skin and Peanuts

Next, take the fried pork skin and process it in a mortar or food processor until you have a mixture of coarse lumps and powder, about 1.5 cups. Do the same with the roasted peanuts, processing them into a coarse powder.

4. Prepare Soybean Disk or Chickpea Flour

If you're using a soybean disk, toast it over an open flame or in a cast-iron skillet until it’s aromatic, then grind it into a powder. Alternatively, mix toasted chickpea flour with brown miso to form a similar powder.

5. Combine Ingredients

Now, slice the cooled greens into manageable pieces. In a large bowl, combine the sliced greens with the garlic and its infused oil. Add the processed pork skin, peanut powder, and soybean disk powder (or chickpea flour mixture). Toss in the thinly sliced onions or shallots and the tomato wedges. Sprinkle the cayenne and salt over the mixture.

6. Mix and Serve

Mix everything thoroughly until you have an evenly blended salad. The combination of textures and flavors should be cohesive, each bite delivering a mix of tender greens, crunchy pork crackling, and the zing of garlic and cayenne. Adjust the salt to taste, and your Savory Gai Lan and Pork Crackling Salad is ready to serve. Enjoy!