Ka Naa Moo Krob (pork Belly) Recipe
Crispy pork belly stir-fry with Chinese broccoli and Thai chili served with rice.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Cut the pork belly into bite-sized pieces and season with black pepper.
- 2
Cook the Pork Belly
In a large pan or wok, heat the vegetable oil over medium heat. Add the pork belly and fry until crispy and golden brown, about 8-10 minutes. Remove and drain on paper towels.
- 3
- 4
Add Chinese Broccoli
Add the chopped Chinese broccoli to the pan and stir-fry for 2-3 minutes until it’s tender but still vibrant.
- 5
Combine and Flavor
Return the crispy pork belly to the pan. Add soy sauce, oyster sauce, and sugar. Stir well to combine and cook for an additional 2 minutes.
- 6
Serve
Serve the stir-fried pork belly and Chinese broccoli over a bed of cooked jasmine rice.