Pad Kana Moo Krob

Name: Pad Kana Moo Krob
Yield: 4 servings
Cuisine: Thai
Ingredients: 300g Chinese kale (kai lan), cut into lengths; 200g crispy pork belly (moo krob), sliced; 4 garlic cloves and 3 bird's eye chillies, pounded; 1 tbsp oyster sauce, 1 tsp fish sauce and 1 tsp soy sauce; 1/2 tsp sugar; Jasmine rice and a fried egg, to serve

ผัดคะน้าหมูกรอบ/pat ka-NAH moo GROP/

Also known as: Pad Kha Na Moo Krob, Kana Moo Krob, Thai Chinese Kale with Crispy Pork

About this dish

Chinese kale stir-fried over a fierce heat with crispy pork belly, garlic, chilli and oyster sauce.

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Ingredients

🥬300g Chinese kale (kai lan), cut into lengths

🐖200g crispy pork belly (moo krob), sliced

🧄4 garlic cloves and 3 bird's eye chillies, pounded

🫙1 tbsp oyster sauce, 1 tsp fish sauce and 1 tsp soy sauce

🍬1/2 tsp sugar

🍚Jasmine rice and a fried egg, to serve

Method

Serves 4

Heat oil in a wok until smoking and fry the garlic and chillies for a few seconds.

Add the kale stems first, then the leaves, with a splash of water.

Add the oyster sauce, fish sauce, soy sauce and sugar and toss over a high heat.

Add the crispy pork and toss briefly so it stays crunchy.

Serve over rice with a fried egg.

✓ What Makes it Authentic

Pad kana moo krob is a favourite of Bangkok's made-to-order (aharn tam sang) street stalls, served over rice, often with a fried egg.

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