Pad kana moo krob

Method

1. 1 Slice the roasted pork into bite-sized pieces, keeping the crispy skin intact.
2. 2 Separate the stems and leaves of the Chinese broccoli, then slice the stems diagonally into thin strips.
3. 3 Sauté minced garlic and chili peppers in hot oil.
4. 4 Sauté the stems of the cabbage for 1 minute before adding the leaves.
5. 5 Add the roasted pork back in, season with oyster sauce and soy sauce, stir quickly, then turn off the heat to keep the skin crispy.