Pad Pak Kanaa Moo Grob (Stir-fried Chinese Broccoli with Pork Cracklings)

    15 mins

    This dish is usually made with crispy pork belly and chinese broccoli, but here I substituted the pork belly with pork cracklings, that I had left over from something else. Stir fried they are partly crispy and pleasantly chewy. I was quite happy with my fast and easy dinner vegetable.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    4 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil or lard
    • 3-4 cloves garlic, minced
    • 2 bundles chinese broccoli, cut into thin ribbons
    • 2 tablespoons oyster sauce
    • 2 teaspoons light soy sauce, or more to taste
    • 2 teaspoons sugar, or more to taste
    • 2 big handfuls pork cracklings

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a wok or large frying pan heat the oil or lard over medium high heat. Add the garlic. Stir fry until fragrant.
    2. Add the chinese broccoli. Stir to coat with the oil. Stir fry for a few minutes, adding the oyster sauce, soy sauce and sugar about half way through. Taste and adjust seasoning to your liking.
    3. Add the pork cracklings. Stir fry a minute more to coat with sauce.
    4. Serve with rice.

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