Crispy Pork Belly with Chinese Broccoli (Pad Pak Kana Moo Krob)

Crispy Pork Belly with Chinese Broccoli (Pad Pak Kana Moo Krob)

Crispy Pork Belly with Chinese Broccoli (Pad Pak Kana Moo Krob)

Pad Pak Kana Moo Krob is stir fried Kai-lan (Chinese broccoli) with pork. A simple dish that has its origin in China. Nowadays it is named as an Thai dish maybe because it is so widely eaten all over the kingdom. In our very simple recipe we show you how to cook Pad Pak Kana Moo Krob. A perfekt during the week snack.
Kai-lan is the Cantonese name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable broccoli featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species. Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger.

 
 

4 SERVINGS
lactose free

Ingredients
1 kg Kai-lan, picked and sliced
3 cloves of garlic, sliced
1 red chili, sliced
300 g of Moo Grob, sliced
2 tbs oyster sauce
1 tbs soy sauce
White pepper, to taste
1 tsp sugar

In a hot wok, fry sliced chilis and garlic for 30 seconds. Add Kai-lan, fry for 5 minutes add seasonings and cook vegetable til tender. Stir in crispy pork slices and stir fry for another minute.

Serve hot with fresh cooked rice.

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