Kana Moo Grob (Chinese Broccoli w/ Crispy Pork Belly

Step 1

Rinse and wash Chinese broccoli in cold water. Then, slice the stems into thin pieces about 2-3 inches long. Leave the leaves in large pieces, as they will wilt in the pan. We will cook the stems and the leaves separately.

Step 2

Make the sauce by combining the bottled soy sauces, water, and white pepper. Set aside.

Step 3

On high heat, add oil. Once hot, add sliced garlic and chilis, and fry until fragrant for about 30-40 seconds. Then add only the stems of the Chinese broccoli at this point to sear and soften it a bit. Cook for 1 minute.

Step 4

Add the sauce and the Gai lan leaves to the pan and toss it all together. Cook until the leaves wilt, but not too much—only 1 minute.

Step 5

Add in the pork belly last and toss once more time. Taste test and adjust with more sugar or soy sauce. Add 1-2 tablespoons of water if it's too salty.

Step 6

Serve over steamed jasmine rice. Serve on a serving plate with steamed jasmine rice. Savor your first bite in the spicy flavors of the sticky dark brown sauce.