Kana Moo Grob (Chinese Broccoli with Crispy Pork Belly)
, Serves 4
A fiery Thai stir fry of gai lan and crispy pork belly in a sticky dark soy sauce, served over jasmine rice.
| 15 ml oyster sauce | Stir sauce ingredients together | Add sauce & leaves, wilt 1 min | Toss in pork, adjust seasoning | Serve over jasmine rice | |
| 7 ml soy sauce | |||||
| 30 ml sweet dark soy sauce | |||||
| 1/2-1 tsp ground white pepper | |||||
| 1 tsp sugar | |||||
| 30 ml water | |||||
| 30 ml neutral high smoke point oil | Fry garlic & chilis 30-40 sec | Add stems, cook 1 min | |||
| 1 tbsp sliced garlic cloves | |||||
| 1-8 Thai long chilis | |||||
| Chinese broccoli stems, sliced 2-3 in / 5-8 cm | |||||
| Chinese broccoli leaves (7-8 oz / 200-225 g broccoli total) | |||||
| 140 g crispy pork belly slices | |||||
| Jasmine rice, steamed (for serving) |
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