Pad Kana Moo Krob
This classic Thai stir-fry combines crispy pork belly with Chinese broccoli in a savory sauce. It's a quick and flavorful dish, perfect for a weeknight dinner served with steamed jasmine rice.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 700 kcal
Allergen information: may contain fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gcrispy pork belly, cut into bite-sized pieces
- 250 gchinese broccoli, cut into 2-inch (5.1 cm) lengths
- 3 clovegarlic, minced
- 2 pcsbird's eye chili, sliced(optional)
- 2 tbspvegetable oil
sauce
- 2 tbspoyster sauce
- 1 tbspsoy sauce
- 1 tspfish sauce
- 1 tspsugar
- 0.5 tspwhite pepper(optional)
- 2 tbspwater
Equipment
wok · frying pan · cutting board · knife · small bowl
The method
Step by step
- 1
Prepare the stir-fry sauce by combining the oyster sauce, soy sauce, fish sauce, sugar, white pepper (if using), and water in a small bowl.
About 2 min
Cook’s note: Whisk well until the sugar dissolves completely.
- 2
Heat a large wok or frying pan over high heat until smoking.
About 1 min
- 3
Add the vegetable oil, then quickly add the minced garlic and sliced bird's eye chili (if using). Stir-fry for about 15-30 seconds until fragrant, being careful not to burn the garlic.
About 1 min
Cook’s note: Keep the pan very hot to achieve a good stir-fry flavor.
- 4
Add the crispy pork belly pieces to the wok and stir-fry for 1-2 minutes until they are heated through and slightly crispy.
About 2 min
- 5
Add the Chinese broccoli to the wok and continue to stir-fry for 2-3 minutes, until the greens are tender-crisp.
About 3 min
Cook’s note: Do not overcook the Chinese broccoli; it should retain some bite.
- 6
Pour the prepared sauce over the ingredients in the wok.
- 7
Toss everything together quickly for about 1 minute, ensuring the sauce coats all the pork and vegetables evenly.
About 1 min
- 8
Remove from heat and serve immediately with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 699.9kcal
- Protein
- 18.6g
- Carbs
- 11.5g
- Fat
- 68.3g
- Fibre
- 2.7g
- Sugar
- 4.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in a pan or microwave until warmed through, though the pork belly may lose some crispness.
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