Kana Moo Grob (Chinese Broccoli w/ Crispy Pork Belly
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!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1-8 Thai long chili. Chopped into small pieces. Use more or less as preferred.
- 1 tbsp sliced garlic cloves.
- 7-8 oz Chinese broccoli (Gai Lan). (5-6 stalks)
- 1 tbsp oyster sauce
- 1/2 tbsp soy sauce. regular soy sauce will work.
- 2 tbsp sweet dark soy sauce. Learn more about the different types of Thai sauces here.
- 1/2-1 tsp ground white pepper. black pepper will work tool
- 1 tsp sugar
- 2 tbsp water
- 5 oz crispy pork belly slices. These can be pre-made ahead of time using my recipe here.
- 2 tbsp oil. For best results, Use neutral and high smoke point oil like avocado, canola, and vegetable oil
- Jasmine rice (for serving)
Instructions
- 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.
- 2
Make the sauce by combining the bottled soy sauces, water, and white pepper. Set aside.
- 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.
- 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.
- 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.
- 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.