Pad Kana Moo Krob Recipe (Chinese Broccoli With Crispy Pork)
This pad kana moo krob recipe combines fried crispy pork with Chinese broccoli in a flavorful stir fry sauce, perfect for a 20-minute dinner.
Ingredients
- 1 tbsp oil
- 3 cloves garlic, minced
- 5 dried chilies, adjust to taste
- 2 tbsp oyster sauce
- 1 1/2 tbsp golden mountain sauce
- 1 tsp tamarind paste
- 1 tbsp white sugar
- 5 tbsp water
- 2 cups Chinese broccoli, stems peeled and sliced, roughly chop the leaves
- 1 1/3 cup fried pork belly, thin slices
Instructions
- Heat a large amount of oil on medium-high and fry pork belly until it’s golden and crisp. Let it cool and drain excess oil, then slice it thinly. For detailed instructions, see my Thai fried pork belly recipe.
- In a bowl, create the moo krob sauce by mixing together tamarind paste, golden mountain sauce, oyster sauce, white sugar, and water until well blended.
- Heat oil in a large wok or skillet over medium heat. Sauté dried chilies and garlic for 20 seconds, or until the garlic is golden and fragrant.
- Pour the prepared moo krob sauce into the wok and let it simmer, stirring occasionally, until the ingredients meld together.
- Add the Chinese broccoli to the stir-fry sauce, cooking until the leaves have just wilted, and the stems offer a tender crunch.
- Add the pre-fried pork belly slices to the pan and quickly stir-fry them just long enough to heat through and coat evenly with the sauce. Serve hot alongside jasmine rice for the best flavor. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Serve with steamed jasmine rice.
Calories: 619kcal | Carbohydrates: 10g | Protein: 10g | Fat: 60g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 527mg | Potassium: 235mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
