Pad Ka Naa Moo Krob
Thai Broccoli with Crispy Pork Belly
A classic Thai stir-fry featuring the satisfying crunch of crispy pork belly and the slightly bitter, tender stalks and leaves of Chinese broccoli (Gai Lan), coated in a savory, umami-rich sauce. This dish is quick to prepare and offers a wonderful contrast of textures and flavors.
🧂 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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.