Why This Recipe Works
- Starting with store-bought Chinese roast pork cuts down on prep work.
- The chiles and oyster sauce balance the richness of the pork belly.
- The Chinese broccoli is added at the end and minimally cooked to preserve its crisp texture.
Iwas going to say that the twice-fried pork belly is what makes this dish appealing, but quickly realized the inaccuracy of that. If it's the crispy pork belly I'm after, I might as well make or buy some Chinese-style crispy pork belly, eat that, and call it a day. But, no. What makes this dish one of the most popular at made-to-order street food stalls and rice-curry shops in Thailand is the fact that all of the ingredients work together to create something greater than the sum of its parts.
To make things easier for you, don't make your own crispy pork belly; buy it instead. I hope there's a Chinese barbecue joint or a Chinatown where you live as those are the places where Chinese-style roasted pork belly (siu yuk) can often be found. If not, replace the crispy pork belly with the same amount of thinly sliced pork loin. It won't be the same, and it can't be called khana mu krop in the absence of mu krop (crispy pork), but it will be delicious regardless.
Those who don't like spicy things can omit the fresh bird's eye chiles. But I'd like to, if I may, encourage you to use them. They really make a difference to a rich, fatty dish such as this. If you're very sensitive to the heat of fresh chiles, perhaps you can add just a couple and lightly bruise them instead of slicing or chopping them.
Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop) Recipe
In this Thai street food classic, a simple stir-fry becomes greater than the sum of its ingredients.
1 pound roast pork belly, cut into 1/2- by 1/2- by 1-inch pieces (see note)
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 chiles, smashed (or cut into thin slices)
2 tablespoons oyster sauce
1/2 teaspoon sugar
Fish sauce to taste (see note)
Heat vegetable oil in wok over high heat until lightly smoking.
Add pork belly and stir to brown pieces on all sides, about 1 minute.
Add Chinese broccoli, garlic, chilies, oyster sauce, and sugar; stir.
Cook until broccoli is tender-crisp, about 1 minute.
Remove from heat, season with fish sauce, and serve over rice.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 34mg||168%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|