Crispy Pork and Chinese Broccoli over Rice – ผัดคะน้าหมูกรอบ

Pat kanaa.jpg

This delightful dish blends melt-in-the-mouth crispy pork belly with crunchy chinese broccoli creating a flavour sensation that will have you coming back for more every time. Once you have made the crisp pork belly, it is exceptionally quick to prepare and cook. The recipe below serves 2.


Ingredients:

2 tables spoons of oil

5 or 6 chillies, sliced lengthways

3 or 4 cloves of garlic, smashed with a cleaver

1 handful of chinese broccoli

pinch of sugar

splash of fish sauce

splash of light soy sauce

bigger splash of oyster sauce

large pinch of white pepper

2 strips of crispy pork belly per person, chopped into bit sized chunks


Method:

1. Open the windows.

2. Heat the oil in a wok until it just about starts smoking. It need to be hot to cook the dish fast and preserving the goodness, flavours and crunch.

3. Throw in the garlic and chillies. Stir fry until the start to brown just slightly.

4. Throw in the stems of the chinese broccoli. Stir, stir, stir.

5. Add the Sugar, fish sauce, soy sauce and oyster sauce. If things look a little dry, add just a couple of table spoons (not more) of water or stock.

6. Add the rest of the greens and the pepper. Keep stirring.

7. When the green have mostly wilted, taste it. It should be spicy, salty and a little sweet. If the flavour needs adjusting, do so now. Turn off the heat.

8. Throw in the pork and stir so everything is nice coated with the sauce. If you keep the heat on at this point and/or you added too much stock/water, the pork will go soggy. Don’t spoil the pork!

9. Serve immediately, over rice.

13 Responses to “Crispy Pork and Chinese Broccoli over Rice – ผัดคะน้าหมูกรอบ”

  1. Ai 25/07/2012 at 16:07 #

    Thank you for sharing this recipe! I can’t wait to try it out!!

  2. Chris 02/08/2012 at 16:41 #

    Hey there!

    You’re very welcome. It really is one of the most delicious things on this planet when it’s done well. The really important thing is to only throw the pork into the wok at the very last minute, and then serve immediately. Soggy crackling is to be avoided at all costs!
    Hope it turned out well for you.

    C

  3. Paul 24/03/2013 at 01:39 #

    Thank you Chris, your recipe was awesome and not as pretentious as the other recipes I found for this. its almost like having street thai food.

  4. Chris 24/03/2013 at 18:18 #

    Glad you liked it Paul. Funnily enough, it’s the most commonly searched for recipe which brings people to my blog! It’s one of those dishes that it would be nice to eat much more often, but would probably cause you to drop dead from a heart attack before your time…. On another note, one thing that makes things much less messy when frying the pork belly is a splatter guard. We picked one up recently, and it saves degreasing the entire kitchen after cooking.

  5. jen salcedo 28/03/2013 at 08:49 #

    I tried it once and so tasteful, everyone will appreciate it

  6. anon 24/07/2013 at 19:56 #

    You should include a link to how to prepare the crispy pork. This is really only half the recipe.

  7. Chris 24/07/2013 at 20:16 #

    Your wish is my command. Actually, it was the previous recipe, figuring you’d want to make one before the other. I’ve linked to it anyway for your convenience.

  8. Michelle 09/04/2016 at 07:52 #

    I love this recipe!! The only problem that I have is that I can not always get my hands on the Chinese broccoli. Can you please say what can be used if you can not get the broccoli?

    Thank you

  9. Chris 09/04/2016 at 08:01 #

    I’m glad you like the recipe. You might see it referred to as kai lan. Regular broccoli doesn’t quite do it as it doesn’t have the same crunch, although it’s better than nothing.

  10. Irna 23/04/2016 at 08:33 #

    Hi can I fry the crispy pork in strips rather than a rasher?

  11. John 08/06/2016 at 02:43 #

    Thanks Chris, most enjoyable but would consider warning about how the pork spits when deep frying even on a moderate heat.

  12. Chris 26/11/2016 at 11:28 #

    It does. I hope it didn’t injure you. I use a spit guard… Still makes a mess but keeps injury to a minimum…

  13. Chris 26/11/2016 at 11:29 #

    Hi. I depends how thick. I usually use the pre-cut pieces from the supermarket. They’re about 1.5 – 2 cm thick.

Leave a Reply