Photograph of the finished Pad kana moo krob

Thailand · Cải làn xào heo quay Pad kana moo krob

Pad kana moo krob

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 600 g
  • Photograph of Pork belly Pork belly 480 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 12
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Steamed rice Steamed rice 800 g

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.
Start cooking