This authentic pad kana moo krob recipe (Chinese broccoli with crispy pork) makes a savory and aromatic stir-fry with crisp veggies, and a perfectly sweet, salty and spicy (if you want) sauce. The star of the show is crispy fried pork belly with a crunch that will make your mouth water.

What is pad kana moo krob

This stir-fry is a favorite dish among Thai people, perfect for a quick lunch or a flavorful dinner, and is typically paired with steamed rice. It’s one of my favorite street food options, along with Thai basil pork belly.

The delicious meal combines a perfectly balanced sweet, salty, and savory sauce that can be made with different ingredients such as light soy sauce, dark soy sauce, and oyster sauce. A flavorful sauce coats the Chinese broccoli and crispy pork belly with a layer of deliciousness.

A crucial step in making this dish perfectly is to fry the pork belly until it is perfectly golden brown. Many versions of this dish don’t serve the pork belly crisp, adding it at the end of the stir-fry just to re-crisp it is the key.

My mother has made a unique recipe, and it’s safe to say that she has perfected this dish. With the addition of dried chili peppers instead of fresh chilies, the meal is taken to a whole new level of smoky flavors. She also adds tamarind sauce, which is not common for this crispy pork belly stir-fry, but you’ll love it. In our former Thai restaurant, we had a client coming in every week for this meal, it’s that good!

Customize this recipe

Thai food is incredibly versatile, and so is this recipe.

• You can adjust the spice level by adding or removing chilies. Additionally, you can sprinkle some dried chili flakes on top for extra heat. If you’re not so fund of spicy food, you can omit the dried chilies altogether.
• While Chinese broccoli is the traditional vegetable for this meal, you can add extra greens such as bok choy or bell peppers for more nutrition.
• Vegetarians can substitute the pork belly with tofu, and the oyster sauce with mushroom sauce at a 1:1 ratio.
• You can substitute the crispy pork belly with other types of meat such as chicken or beef, but the pork belly is the star of this dish and recommended for the best flavor and texture.

Ingredients

Most ingredients can be found in Asian grocery stores.

• Pork belly – After frying the fatty meat, it is cut in thin slices and added to this stir-fry near the end.
• Chinese broccoli – Chinese broccoli or gai lan is commonly used as a vegetable in Southeast Asian cuisine. It has thick stems with long green leaves, and a slightly bitter flavor.
• Dried chilies – The addition of dried chilies is one of the two things that makes this recipe unique – they add a smoky BBQ flavor to this meal.
• Oyster sauce – Oyster sauce is a thick sauce that contributes to the salty flavor.
• Golden mountain sauce – Golden mountain sauce is often used in Thai dishes such as stir-fries and soups to add umami.
• White sugar – White sugar is added to the stir-fry to give it a sweet flavor.
• Tamarind sauce – Tamarind sauce is the second unique ingredient of my mother’s recipe. It adds a sweet and slightly sour flavor to the pad kana moo krob which balances out the sweet, salty, and spicy flavors.
• Garlic
• Water

Step-by-step instructions

How to serve

Serve with steamed rice, such as jasmine rice. Place a serving of rice on a plate and add a generous portion of the stir-fry to it.

How to store

Let the food cool down to room temperature and transfer it to an airtight container. It will remain fresh in your refrigerator for up to 3 days.

You can reheat using a microwave or reheat it in a pan over medium heat. The meat will not be crisp anymore, but it will still be delicious.

More stir-fry recipes you’ll love

• Pad prik gaeng – A mix of Thai red curry paste, a protein of your choice, and crunchy vegetables.
• Shrimp with bean sprouts – A quick, easy, and flavorful stir-fry perfect for any day of the week.
• Kai pad med mamuang – Delicious crispy chicken with crunchy cashews.

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Print Recipe

5 from 3 votes

Authentic Pad Kana Moo Krob (Chinese Broccoli With Crispy Pork)

Author: Praew Cooking Method: Stir-Frying Cuisine: Asian cuisines Courses: Dinner Recipe Keys: Egg Free High Protein Low Carb Nut Free Spicy

Difficulty: Beginner Prep Time 70 min Cook Time 10 min Total Time 1 hr 20 mins

Servings: 2

Description

Fried crispy pork belly with Chinese broccoli and a well-balanced sauce of spicy, sweet, salty, and slightly sour.

Ingredients

Servings

• 1 tablespoon oil
• 3 cloves garlic
• 5 dried chilies
• 2 tablespoons oyster sauce
• 1.5 tablespoon golden mountain sauce
• 1 teaspoon tamarind sauce
• 1 tablespoon white sugar
• 5 tablespoons water
• 7 ounces fried pork belly (thin slices)
• 7 ounces Chinese broccoli (chop leaves, remove outer layer of the stems and slice stems diagonally)

Instructions

1. For frying the meat to crispy perfection, follow this recipe for how to make crispy pork belly. After frying, cut the meat in thin slices.

2. Mix all sauces (tamarind sauce, golden mountain, and oyster sauce) and white sugar + water in a bowl.

3. Heat oil in a large wok or skillet over medium heat. Add dried chilies and garlic, stir-fry for 20 seconds or until garlic turns golden.

4. Add the sauce mix from step 2, and let it simmer until the flavors are well combined.

5. Toss in the Chinese broccoli and cook until the leaves are wilted, but the stems are still slightly crisp.

6. Add the fried pork belly slices, and stir-fry briefly until they are heated through. Serve immediately.

Equipment

Traditional Steel Wok Pan

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Nutrition Facts

Servings 2

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Amount Per Serving

Calories 862kcal

% Daily Value *

Total Fat 82.3g127%

Saturated Fat 28.2g141%

Total Carbohydrate 14.9g5%

Dietary Fiber 2.9g12%

Sugars 8.1g

Protein 16.3g33%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• Adjust the amount of chilies to your spice level.
• Serve with white rice.

Keywords: pad kana moo krob, Chinese broccoli with crispy pork

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