Pad Pak Kana Moo Krob Crispy Pork Broccoli

🎁 You have 30 days of free full access to every recipe. Join the Kitchen Club to keep it →
Maya Bay

📍 Where this dish comes from: Phi Phi Islands · Maya Bay
Discover the history of this region →
Pad Pak Kana Moo Krob Crispy Pork Broccoli, plated and ready to serve

Pad Pak Kana Moo Krob is arguably Thailand’s most ordered restaurant vegetable dish — crispy pork belly purchased from Chinese BBQ shops, stir-fried with Chinese broccoli (kana) in a glossy oyster sauce. The contrast of crispy pork and silky, slightly bitter greens is one of Thai cuisine’s great textural achievements.

What You’ll Need

Ingredients for Pad Pak Kana Moo Krob Crispy Pork Broccoli

Pad Pak Kana Moo Krob Crispy Pork Broccoli

Chinese broccoli with crispy pork belly in oyster sauce — the dish ordered on every Thai table at least once per visit.
Print Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Main Course
Cuisine: Thai
Servings: 3 servings
Calories: 450kcal

Ingredients

  • 400 g Chinese broccoli (gai lan) cut into 5cm pieces
  • 300 g crispy pork belly (moo krob) purchased or home-made
  • 4 garlic cloves minced
  • 3 tbsp oyster sauce (keto)
  • 1 tbsp coconut aminos
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 3 tbsp coconut oil
  • Sliced red chili to garnish

Instructions

  • Blanch Chinese broccoli stems 2 minutes, add the leaves and blanch 1 more minute. Drain.
  • Heat a wok with oil. Fry garlic until golden.
  • Add broccoli. Stir-fry 2 minutes over high heat.
  • Add oyster sauce, coconut aminos, fish sauce, and sesame oil.
  • Toss to coat. Transfer to a plate.
  • Top with crispy pork belly pieces and chili.

Nutrition

Serving: 1serving | Calories: 450kcal | Protein: 22g | Fat: 36g | Fiber: 3g
Tried this recipe?Let us know how it was!

Cooking Pad Pak Kana Moo Krob Crispy Pork Broccoli in the kitchen

Health Benefits

  • Chinese broccoli (gai lan) has a higher glucosinolate content than regular broccoli, compounds of ongoing research interest.
  • Pork belly’s fat aids absorption of the fat-soluble vitamins K and E found in the greens.
  • Oyster sauce provides glutamate, which is largely responsible for the dish’s savoury depth.

Pairs Well With

  • Pad Cha Pak Stir Fried Vegetables Wild Ginger
  • Jicama Som Tam Green Papaya Style Salad
Scroll to Top