44min 4 ppl
Pad Kana Moo Krob (Crispy Pork with Chinese Broccoli)
9 minutes
4 people
Easy≤30 min & ≤6 steps
9 min · 5 steps
Easy: ≤30 min and ≤6 steps
480 kcalper person
Protein 26g
Carbs 14g
Fats 34g
About this dish
A five-minute stir-fry built entirely around contrast, shatter-crisp pork belly tossed just long enough to warm through against Chinese broccoli left with real bite.
Allergy Info
Gluten, Soya, Molluscs
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Moo Krob (Thai Crispy Pork Belly)300 gstart 44 minutes aheadMake your own
Ingredients
Fresh Produce
- Chinese broccolistems and leaves separated, cut into 5cm pieces400 g
- Garlic clovesfinely chopped4
Meat & Poultry
- Ready-made crispy pork bellycut into bite-sized pieces300 g
Dried Goods
- Sugar1 tsp
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Oyster sauce2 tbsp
- Light soy sauce1 tbsp
- Dark soy sauce1 tsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a wok over high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
2
Add the Chinese broccoli stems and stir-fry for 2 minutes.
Approx. 2 minutes
3
Add the Chinese broccoli leaves, oyster sauce, light soy sauce, dark soy sauce, sugar and white pepper, and stir-fry for 2 minutes until wilted and glossy.
Approx. 2 minutes
4
Add the crispy pork belly pieces and toss for 2 minutes until heated through and coated in the sauce.
Approx. 2 minutes
5
Divide between four plates and serve at once.
Approx. 2 minutes
