Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop)

My Thai

Traditional Thai cooking with a home-style bent.

Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop)
  • Yield:serves 4
  • Active time:15 minutes
  • Total time:15 minutes
  • Rated: 5.0
This recipe appears in:
My Thai: Stir-Fried Chinese Broccoli with Crispy Pork Belly

[Photograph: Leela Punyaratabhandu]

Note: Crispy pork belly can be found in any Chinese grocery store or butcher that sells barbecue meat. Prepared crispy pork belly from different stores contain varying amount of salt. Taste it before you proceed as you may find that you less fish sauce than the amount called for in this recipe. When in doubt, it's best to add less fish sauce than you think prudent as you can always add more.

About the author: Leela is the author of the Thai food blog You can follow her at @shesimmers

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  • 1 pound roast pork belly, cut into 1/2- by 1/2- by 1-inch pieces (see note above)
  • 1 teaspoon vegetable oil
  • 1 pound Chinese broccoli (kai lan), trimmed and cut into 1-inch pieces
  • 2 large cloves garlic, peeled and smashed
  • 2 fresh bird's eye chilies, smashed (or cut into thin slices)
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon sugar
  • Fish sauce to taste (see note above)


  1. 1.

    Heat vegetable oil in wok over high heat until lightly smoking.

  2. 2.

    Add pork bell and stir to brown pieces on all sides, about 1 minute.

  3. 3.

    Add Chinese broccoli, garlic, chilies, oyster sauce, and sugar; stir.

  4. 4.

    Cook until broccoli is tender-crisp, about 1 minute.

  5. 5.

    Remove from heat, season with fish sauce, and serve over rice.

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