Pad Kana Moo Krob
Chinese Broccoli with Crispy Pork Belly
Servings: 1
Cost: $5
Equipment
- frying pan
- mortar
Ingredients
- 1/2 cup Crispy Deep-fried Pork Belly
- 1-2 stalks Chinese broccoli medium, cut so there is about 2 cups
- 1-2 Thai Long Chilies or other mild sweet red pepper
- 3 cloves Garlic big
- 2 tbsp Oyster Sauce
- 2 tsp Dark Sweet Soy Sauce
- 1 tsp Light Soy Sauce
- 2 tsp Sugar
- 1 tbsp Vegetable Oil
Instructions
- Cut the pork belly into slices, cut the red chili and Chinese broccoli, and crush the garlic. Measure and have ready the other ingredients.
- Fry the garlic on low heat for 15 seconds, then add the pork belly and fry slowly for 30 seconds over low heat.
- Stir in the sauces and sugar and cook over high heat until thickened, then add a little water. Return to a boil.
- Stir in the red peppers and cook for 30 seconds. Turn off the heat, then add the Chinese broccoli. Stir in well for 30 seconds, then serve.