Khana Moo Krob
Stir-Fried Chinese Broccoli With Crispy Pork BellyThis is my favoritedish to eat with jasmine rice for a quick and easy lunch. The rich pork bellyis balanced with the slightly sweet and bitter Chinese broccoli and a ton ofgarlic and chilies. If you can’t find Chinese broccoli, you can substitute kaleor bok choy. You must add a fried egg on top of this to make it perfect.
Ingredients
- 1 lb 454 g Chinese broccoli , leaves cut into 2-inch (5-cm) pieces and stems sliced ½-inch (13-mm) thin on the bias
- 2 tbsp 30 ml water
- 1 tbsp canola or other high-temperature cooking oil
- ½ lb Crispy Pork Belly , cut into ¾-inch (2-cm) squares
- 2 large cloves garlic chopped
- 2 fresh Thai chilies cut into thin slices
- ¼ cup 9 g dried chilies de arbol or Thai chilies
- 2 tbsp oyster sauce
- 2 tsp fish sauce
- 1 tsp white sugar
- 1 tbsp 8 g cornstarch mixed with ¼ cup (60 ml) chicken stock (optional)
- Dash of white pepper
Instructions
- Place the trimmed and cut Chinese broccoli in a large glass bowl.
- Add the water, and seal tightly with plastic wrap.
- Microwave on high for 90 seconds.
- Remove from the microwave, drain and set aside.
- Heat a medium skillet over high heat for about 1 minute.
- Swirl in the oil.
- When you see wisps of white smoke, add the pork to the pan and stir-fry for about 1 minute to crisp and heat up the pork belly.
- BEWARE of spicy smoke in the next step: Stir in the garlic, fresh chilies and dry chilies and sauté until fragrant, about 20 seconds.
- Stir in the Chinese broccoli and stir-fry for about 30 seconds, until the edges get smoky and crispy and the broccoli is cooked through.
- Add the oyster sauce, fish sauce and sugar and stir-fry for about 30 seconds until the ingredients are combined and well coated.
- If you like a bit of gravy, add the chicken stock and cornstarch mixture and bring to a boil.
- Taste and adjust any of the seasonings if you’d like.
- Stir in the white pepper and serve hot.
