Pad Ka Na Moo Grob (Thai Chinese Broccoli with Crispy Pork)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 1

   Prepare the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, and sugar until the sugar is dissolved. Set aside.

   ⏱️ 2 minutes
2. 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.

   ⏱️ 10 minutes
3. 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.

   ⏱️ 1 minute
4. 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.

   ⏱️ 2 minutes
5. 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.

   ⏱️ 4 minutes
6. 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.

   ⏱️ 2 minutes
7. 7

   Taste and adjust seasoning if necessary. Serve immediately over steamed jasmine rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For best results, use pre-made crispy pork belly (Moo Grob). If making your own, ensure it's thoroughly cooked and crispy.
• ✓Don't overcrowd the wok; cook in batches if necessary to ensure proper stir-frying.
• ✓Chinese broccoli stems and leaves cook at different rates. Adding stems first ensures they are tender-crisp when the leaves are perfectly wilted.
• ✓The key is high heat and quick cooking to maintain the crispiness of the pork and the vibrant green color of the broccoli.

🔄 Variations

• 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.

🥗 Nutrition

Per serving