ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Pad Ka Na Moo Grob
Thai Chinese Broccoli with Crispy Pork
A classic Thai stir-fry featuring tender-crisp Chinese broccoli (gai lan) and succulent, crispy pork belly, coated in a savory sauce. This dish offers a delightful contrast of textures and a rich umami flavor.
ð§ ææ
- 300 g Chinese broccoli (Gai Lan)
- 150 g Crispy pork belly (Moo Grob)
- 4 cloves Garlic
- 2 tbsp Oyster sauce
- 1 tbsp Fish sauce
- 1 tsp Sugar
- 1 tbsp Vegetable oil
- 2 tbsp Water or chicken broth
ðšâð³ äœãæ¹
- 1
Prepare the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, and sugar until the sugar is dissolved. Set aside.
â±ïž 2 minutes - 2
Prepare the vegetables and pork: Ensure Chinese broccoli is washed, trimmed, and cut into stems (1-inch pieces) and leaves (2-inch pieces). Mince the garlic. Cut the crispy pork belly into bite-sized pieces.
â±ïž 10 minutes - 3
Heat a wok or large skillet over high heat until very hot. Add the vegetable oil and swirl to coat. Add the minced garlic and stir-fry for about 15-20 seconds until fragrant, being careful not to burn it.
â±ïž 1 minute - 4
Add the crispy pork belly to the wok. Stir-fry for 1-2 minutes, just to heat it through and render any excess fat. You want to maintain its crispiness.
â±ïž 2 minutes - 5
Add the Chinese broccoli stems to the wok. Stir-fry for 2-3 minutes until they begin to soften slightly but still have a bite. Then, add the Chinese broccoli leaves and stir-fry for another 1-2 minutes until they are wilted and bright green.
â±ïž 4 minutes - 6
Pour the prepared sauce over the ingredients in the wok. Add the optional water or broth if using. Toss everything quickly to coat evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the broccoli and pork.
â±ïž 2 minutes - 7
Taste and adjust seasoning if necessary. Serve immediately over steamed jasmine rice.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor best results, use pre-made crispy pork belly (Moo Grob). If making your own, ensure it's thoroughly cooked and crispy.
- âDon't overcrowd the wok; cook in batches if necessary to ensure proper stir-frying.
- âChinese broccoli stems and leaves cook at different rates. Adding stems first ensures they are tender-crisp when the leaves are perfectly wilted.
- âThe key is high heat and quick cooking to maintain the crispiness of the pork and the vibrant green color of the broccoli.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Use regular cooked pork or chicken if crispy pork belly is unavailable.
- Add sliced red chilies for a spicy kick.
- Increase garlic for a more pronounced garlic flavor.