Main CourseDinner

Pad Kana Moo Krob

Name: Pad Kana Moo Krob
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: thai
Ingredients: 200 g crispy pork belly cut into bite-sized pieces; 250 g chinese broccoli cut into 2-inch lengths; 3 clove garlic minced; 2 pcs bird's eye chili sliced (optional); 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tsp fish sauce; 1 tsp sugar; 0.5 tsp white pepper (optional); 2 tbsp vegetable oil; 2 tbsp water

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

200 gcrispy pork belly, cut into bite-sized pieces
250 gchinese broccoli, cut into 2-inch 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

38%Score

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

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan or microwave until warmed through, though the pork belly may lose some crispness.