Chinese Broccoli with Crispy Pork Belly
Pad Kana Moo Krob
Crispy pork belly and Chinese broccoli in a rich, sticky dark soy sauce
- Prep
- 5 min
- Cook
- 5 min
- Serves
- 4
- Heat
- mild
Most versions of Pad Kana rely on a thin, garlicky sauce with just a light salty edge, but this one goes a different direction, building a thick, dark, sweet soy gravy instead. Crispy pork belly gets warmed only briefly in the sauce, since too much time on the heat dries it out and toughens the crackling, while Chinese broccoli goes in only after the heat is off, wilting gently in the residual warmth so it keeps its crunch. The result is richer and stickier than the usual version, with sweet mild chili adding color rather than heat, since the dish stays fully mild throughout.
Ingredients
- 1 1/3 cups Crispy deep-fried pork belly (moo grob) (sliced 1/4 to 1/2 inch thick)
- 4 medium stalks Chinese broccoli (stalks sliced diagonally, leaves cut into strips)
- 4 Thai long chilies (sliced diagonally)
- 8 Garlic, large cloves (crushed, not chopped)
- 5 1/3 tablespoons Oyster sauce
- 5 1/3 teaspoons Dark sweet soy sauce
- 2 2/3 teaspoons Light soy sauce
- 5 1/3 teaspoons Sugar
- 2 2/3 tablespoons Vegetable oil
Directions
- Slice the crispy pork belly into pieces about 1/4 to 1/2 inch thick. Slice the Chinese broccoli stalk diagonally and cut the leafy top into thin strips. Slice the chili diagonally. Crush the garlic (crushing releases more juice than chopping).
- Heat the oil in a wok over low heat. Fry the garlic slowly for about 15 seconds, keeping the heat very low so it doesn't burn.
- Add the pork belly slices and fry gently, just until warmed through — avoid cooking it much longer, as it dries out and toughens.
- Add the oyster sauce, dark sweet soy sauce, light soy sauce, and sugar. Stir well, then turn the heat to high. Stir constantly until it cooks down into a thick, sticky sauce and the pan looks dry.
- Add a splash of water and stir to deglaze the pan into a rich dark gravy. Let it get hot and bubble quickly.
- Add the chili and cook for about 30 seconds. Turn off the heat and add the Chinese broccoli, stirring well and letting it wilt in the residual heat for about 30 seconds — it should stay crisp, not fully cooked.
- Serve with hot jasmine rice.
Notes
Turn off the heat before adding the Chinese broccoli and let it wilt only in the residual heat of the sauce — that's what keeps it crisp instead of turning limp and overcooked.
Substitutions
This dish is not spicy as written, so it's a good option for those who prefer mild food — the Thai long chilies used here are sweet rather than hot.