Pad Ka Naa Moo Krob (Thai Broccoli with Crispy Pork Belly)

🧂 Ingredients

• 300 g Chinese broccoli (Gai Lan)
• 150 g Crispy pork belly
• 4 cloves Garlic
• 2 tbsp Vegetable oil
• 2 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 2 tbsp Water or chicken broth

👨‍🍳 Instructions

1. 1

   Prepare the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, sugar (if using), and water or broth. Set aside.

   ⏱️ 2 minutes
2. 2

   Blanch the Chinese broccoli: Bring a pot of water to a rolling boil. Add the Chinese broccoli stalks first and cook for 1 minute. Then add the leaves and cook for another 30 seconds, until the stalks are bright green and slightly tender-crisp, and the leaves are wilted. Immediately drain well and set aside. This step ensures the vegetables are cooked through without becoming mushy during the stir-fry.

   ⏱️ 3 minutes
3. 3

   Stir-fry aromatics and pork: Heat a wok or large skillet over medium-high heat until very hot. Add the vegetable oil. Once shimmering, add the minced garlic and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it. Add the crispy pork belly pieces and stir-fry for 1-2 minutes, just to heat them through and slightly render any remaining fat.

   ⏱️ 3 minutes
4. 4

   Combine and finish: Add the blanched Chinese broccoli (both stalks and leaves) to the wok. Pour the prepared sauce mixture over everything. Toss well to coat evenly, stir-frying for another 2-3 minutes until the sauce has thickened slightly and coats the ingredients, and the broccoli is tender-crisp. Ensure the pork remains crispy.

   ⏱️ 3 minutes
5. 5

   Serve immediately: Transfer the Pad Ka Naa Moo Krob to serving plates. It is traditionally served hot, often over steamed jasmine rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the best crispy pork texture, ensure it's pre-cooked and very crisp before adding it to the wok. Avoid overcooking it during the stir-fry.
• ✓Do not overcook the Chinese broccoli; aim for tender-crisp stalks and wilted leaves for optimal texture and flavor.
• ✓Taste and adjust seasoning (fish sauce for saltiness, sugar for sweetness) before serving.
• ✓A very hot wok is key for achieving a good stir-fry. Ensure all ingredients are prepped and within reach before you start cooking.

🔄 Variations

• Use regular pork loin or shoulder, thinly sliced and marinated, instead of crispy pork belly.
• Substitute chicken breast or thigh, thinly sliced, for a lighter protein option.
• Add other vegetables like sliced red bell peppers or onions for extra color and flavor.

🥗 Nutrition

Per serving