Description
Pad Kana Moo Krob is a tasty Thai dish with crispy pork belly and Chinese broccoli, all coated in a delicious sweet sauce. It's quick, easy, and packed with crunch and freshness. Ready in just 15 minutes!
Ingredients
Scale
- 1-8 Thai long chili. Chopped into small pieces. Use more or less as preferred.
- 1 tablespoon sliced garlic cloves.
- 7-8 ounces Chinese broccoli (Gai Lan). (5-6 stalks)
- 1 tablespoon oyster sauce
- 1/2 tablespoon soy sauce. regular soy sauce will work.
- 2 tablespoons sweet dark soy sauce. Learn more about the different types of Thai sauces here.
- 1/2- 1 teaspoon ground white pepper. black pepper will work tool
- 1 teaspoon sugar
- 2 tablespoon water
- 5 ounces crispy pork belly slices. These can be pre-made ahead of time using my recipe here.
- 2 tablespoons oil. For best results, Use neutral and high smoke point oil like avocado, canola, and vegetable oil
- Jasmine rice (for serving)
Instructions
*This simple dish comes together very quickly, so it is best to have all the ingredients nearby and ready to go in a hot wok.
- Rinse and wash Chinese broccoli in cold water. Then, slice the stems into thin pieces about 2-3 inches long. Leave the leaves in large pieces, as they will wilt in the pan. We will cook the stems and the leaves separately.
- Make the sauce by combining the bottled soy sauces, water, and white pepper. Set aside.
- On high heat, add oil. Once hot, add sliced garlic and chilis, and fry until fragrant for about 30-40 seconds. Then add only the stems of the Chinese broccoli at this point to sear and soften it a bit. Cook for 1 minute.
- Add the sauce and the Gai lan leaves to the pan and toss it all together. Cook until the leaves wilt, but not too much—only 1 minute.
- Add in the pork belly last and toss once more time. Taste test and adjust with more sugar or soy sauce. Add 1-2 tablespoons of water if it's too salty.
- Serve over steamed jasmine rice. Serve on a serving plate with steamed jasmine rice. Savor your first bite in the spicy flavors of the sticky dark brown sauce.
Notes
- You want to cook everything on high heat for this stir fry. It's almost like a flash-frying technique to retain the maximum flavors and crispiness of the pork belly and the Chinese broccoli. Medium heat will not work well.
- Your pork belly must be crispy for this recipe for optimal flavors. Deep frying offers the most crispiness. Use my easy Thai crispy pork belly recipe or buy pre-cooked meat at the Asian market.
- If using freshly made crispy pork belly, allow the meat to sit at room temperature for about 20-30 minutes before using it to minimize grease.
- If using store-bought pork belly, reheat it slightly to bring back crispiness. Do a quick 15-20 minute oven bake at 300 degrees, put in the air fryer for 3-4 minutes, or do a quick deep frying (1 minute) of the pork before using it to bring back some crispiness.
- Remove the seeds of the hot peppers to reduce heat.
- Adjust the sauce quantities based on your preference for a saucier or drier dish.
- Prep Time: 10
- Cook Time: 5
- Category: pork recipes
- Method: stir frying
- Cuisine: thai