Stir frys

Crispy Pork Belly Stir Fry With Chinese Kale – Pad Pak Kana Moo krob – ผักคะน้าหมูกรอบ

Pad pak kana moo krob literally translates to fried kale crispy pork in Thai and that pretty much sums it up! Crispy deep-fried pork belly stir fried in Oyster sauce with Chinese kale (or Chinese broccoli as it’s often labelled in the U.K), served with steamed jasmine rice.

Pad pak kana moo krob is one of those go to dishes in Thailand that you find yourself ordering when you’re not sure what to have, like pad ka prao. “Erm, Erm, I’ll have Pad pak kana moo krob”!

So simple yet so satisfying. Rich, crispy, fatty pieces of tender pork belly and crunchy kale…..What’s not to like?

The pork belly is fatty so you don’t need a lot of it and it’s a really cheap cut of meat so you can afford to get a good quality piece without breaking the bank.

You could also use up the leftovers from your Sunday pork belly roast!

If you can’t find Chinese kale, this works great with broccolini or tenderstem broccoli.

 

 

Crispy Pork Belly Stir Fry With Chinese Kale - Pad Pak Kana Moo krob - ผักคะน้าหมูกรอบ
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Print Recipe
Try this easy Thai stir fry with succulent crispy pork belly stir fried and Chinese kale to for the ultimate Thai comfort dish.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
25 minutes 60 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
25 minutes 60 minutes
Crispy Pork Belly Stir Fry With Chinese Kale - Pad Pak Kana Moo krob - ผักคะน้าหมูกรอบ
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Print Recipe
Try this easy Thai stir fry with succulent crispy pork belly stir fried and Chinese kale to for the ultimate Thai comfort dish.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
25 minutes 60 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
25 minutes 60 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Place the pork belly in cold water and bring to the boil. Add a tablespoon of salt and the vinegar. Turn the heat down and simmer for 10 minutes.
  2. Remove from the water and drain or a wire rack for at least an hour. Pat the pork dry with kitchen towel, you want it really dry before frying.
  3. Heat enough oil in a pan or wok for deep frying and heat to 170 degrees. Carefully place the pork into the hot oil. Fry for around 5-10 minutes or until the skin is crispy and golden. Watch out as the pork tends to pop and spit a bit, especially if it's not dry!
  4. Once crispy remove the pork from the pan and drain. Cut into chunks and set aside. You want about 5 or 6 chunks per person.
  5. Use 2 tablespoons of the cooking oil from the pork and heat in a clean wok over a medium-high heat. Fry the garlic and chilli for about 20 seconds until fragrant, don't let it burn! Chuck in the kale and stir fry for a few seconds then add the the oyster sauce, the soy sauce, the pepper, the sugar and a few splashes of water. Turn the heat up and keep it all moving for a minute or so. Chuck in the crispy pork and stir fry for another 30 seconds.
  6. Check the seasoning and serve over steamed Jasmine rice.
Powered byWP Ultimate Recipe

Save

Save