Pad Kana Moo Grob (Stir-Fried Crispy Pork Belly with Chinese Broccoli)
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Ingredients
- 400 g pork belly slices
- 300 g chinese broccoli (kai lan) or tenderstem broccoli
- 4 garlic cloves
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 467 kcal
- Protein
- 17.2 g
- Carbohydrate
- 4.5 g
- of which sugars
- 2.2 g
- Fat
- 41.7 g
- of which saturates
- 13.9 g
- Fibre
- 2.1 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pork belly into bite-sized strips.
- 2
Heat a dry wok over a medium-high heat and fry the pork belly for 8 minutes, stirring occasionally, until crisp and golden and cooked through with no pink remaining.
- 3
Remove the pork and set aside, leaving a tablespoon of the fat in the pan, plus the extra vegetable oil.
- 4
Crush the garlic and fry for 30 seconds until fragrant, then add the chinese broccoli and stir-fry for 3 minutes until just tender.
- 5
Return the pork to the pan and season with the oyster sauce, soy sauce and fish sauce.
- 6
Toss everything together for 1 minute and serve with jasmine rice.
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