kana moo krob

Pad Kana Moo Krob is a tasty Thai dish with crispy pork belly and Chinese broccoli, all coated in a delicious sweet sauce. It's quick, easy, and packed with crunch and freshness. Ready in just 15 minutes!

Kana Moo Grob (Chinese Broccoli w/ Crispy Pork Belly

garlic

Chinese broccoli (Gai Lan). (5-6 stalks)

oyster sauce

soy sauce. regular soy sauce will work.

sweet dark soy sauce. Learn

white pepper. black pepper will work tool

sugar

water

pork

Jasmine rice (for serving)

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.

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

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.

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.

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.   

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.

I love love love this dish!  I wish I knew about it years ago.  Love the fresh greens and crunch of the crispy pork belly with the hot hit from the peppers.  I could eat this all day!

Look nice. I like it. Thank you for your recipe. I will try to make it.

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