Thai Pad Pak Kanaa Moo Grob
Deep-fried pork belly with greens
Recently, our good friend Fischi was once again in his “I-deep-fry-everything phase”, with his deep fryer in constant use. During this time, he also prepared
Thai Moo Grob - crispy deep-fried pork belly - and brought it to us. We made the classic “Pad Pak Kanaa Moo Grob”
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Ingredients for 3-4 servings
- 700g Moo Grob
- 500g Pak Kanaa (Chinese broccoli)
- 2 garlic cloves
- 3-4 Thai chilies
- 5 tbsp oyster sauce
- 3 tbsp light soy sauce
- 1 tsp white peppercorns
- 1 tsp palm sugar
- 4 tbsp vegetable oil
Preparation
First, wash the Pak Kanaa, then roughly chop the leaves and cut the stems diagonally into slices. Then peel the two garlic cloves and cut them into thick slices. Finally, cut the Thai chilies into thin rings.
Now cut the deep-fried pork belly into slices. Heat the oil in a wok or large frying pan and fry the meat until it’s crispy on all sides. In the meantime, crush the white peppercorns in a mortar and mix them with the oyster sauce, soy sauce, and sugar.
Once the pork belly is crispy enough and golden brown, remove it from the wok and replace it with the garlic. Fry the garlic until it starts to release its aroma. Then add the Thai chilies and fry them briefly until they start to bite in the air.
Now add the Pak Kanaa and fry it slightly. After a short time, add the mixed sauce and reduce the heat slightly. Brieflycook until it’s tender but still has a slight crunch.
Finally, add the pork belly, mix well, and let everything stay in the wok for a short time. Serve the finished Pad Pak Kanaa Mhu Grob hot and fragrant with jasmine rice.
