Chinese Broccoli with Crispy Pork Belly

This recipe is for our version of Pad Kana Moo Krob, made with a special dark and sweet sauce. The dish is not at all spicy, so it can be enjoyed by everyone. The ingredients we use include Chinese Broccoli, a dark green leafy vegetable that is similar to kale, crispy pork belly slices, sweet red chilies, and garlic. They are slowly stir fried together with oyster sauce and dark sweet soy sauce until a deliciously thick and sticky dark brown sauce is obtained. This is quite different than the usual way of making Pad Kana, which has a very light and thin garlic sauce that is slightly salty. Try ours. We think you'll enjoy it!

Yield: 1 - 2 serving

Prep time: 5 Minutes

Cooking time: 5 Minutes

Ready in: 10 Minutes

Ingredients:

1/2 Cup Crispy Deep-fried Pork Belly
1 - 2 medium stalks Chinese broccoli
1 - 2 Thai Long Chilies
3 large cloves Garlic
2 Tablespoons Oyster Sauce
2 teaspoons Dark Sweet Soy Sauce
1 teaspoon Light Soy Sauce
2 teaspoons Sugar
1 Tablespoon Vegetable Oil

Basic Directions:

1) Cut the pork belly into slices, cut the red chili and Chinese broccoli, and crush the garlic. Measure and have ready the other ingredients.

2) Fry the garlic on low heat for 15 seconds, then add the pork belly and fry slowly for 30 seconds over low heat.

3) Stir in the sauces and sugar and cook over high heat until thickened, then add a little water. Return to a boil.

4) Stir in the red peppers and cook for 30 seconds. Turn off the heat, then add the Chinese broccoli. Stir in well for 30 seconds, then serve.