Pad Kana Moo Krop - (ผัดคะน้าหมูกรอบ)
Recipe courtesy of Feast Thailand

300g (10.5 oz) Crispy Pork belly sliced (Chinese vendors sell it everywhere)
200g (7 oz) Chinese kale (sometimes called Chinese broccoli), sliced on an angle
5 garlic cloves, chopped
2 long red chillies, roughly sliced at an angle
2 birdseye red chilli, finely chopped (optional)
1 tbs oyster sauce
1 tbs light soy sauce
3 tbs stock or water
1 tbs vinegar
1 tsp sugar
large pinch white pepper
large pinch of salt
2 tbs cooking oil
Jasmine rice for serving

Chinese-Influenced Dishes

With the ever growing immigrant communities from China came the need for them to eat. Chinese immigrants to Thailand introduced different cooking techniques such as stir frying and deep frying, both employing the use of a wok.

Things couldn't get any easier with this simple dish. Almost anywhere there are Chinese communities you will find this crispy pork available. This recipe only calls for 300g, but get a little extra, as the tendency is to pick at it whilst cooking.


Add 2 tablespoons of oil to a hot wok over a medium-high heat. Fry the garlic, long red chilli and birdseye chilli (if using) for about 30 seconds until fragrant, but don't let the garlic burn. Throw in the Chinese kale and stir fry for 30 seconds then add the the oyster sauce, soy sauce, white pepper, sugar and a few splashes of the stock or water.

Turn the heat up and keep it all moving for a minute or so. Add the rest of the water or stock if required. Now add the sliced, crispy pork and stir fry for another 30 seconds.

Serves 2