Pad Kana Moo Grob Recipe

Pad Kana Moo Grob is a Thai street-stall favourite: shatteringly crisp pork belly tossed with Chinese broccoli, garlic and a savoury-sweet sauce, served over rice with a fried egg.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

580

Ingredients

• 400 g crispy pork belly, sliced
• 300 g Chinese broccoli (kana), cut
• 4 garlic cloves, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp vegetable oil
• Steamed rice and fried eggs, to serve
• Chilli vinegar, to serve

Instructions

1. Stir-fry the garlic in hot oil until fragrant, then add the Chinese broccoli and toss for 2 minutes.
2. Add the soy sauce, oyster sauce and sugar with a splash of water, and cook until the greens are just tender.
3. Fold in the crispy pork belly and toss quickly so it stays crisp.
4. Serve over steamed rice topped with a fried egg and chilli vinegar on the side.
5. Taste and adjust the seasoning with a little more soy sauce or sugar if needed.
6. Serve immediately over steamed rice with chilli vinegar on the side.

Pro tips

• Add the pork last and toss briefly to keep the crackling crisp.
• Cut the broccoli stems thinner so they cook evenly.
• A very hot wok keeps the greens bright.

Frequently asked questions