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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
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