Moo Grob (Crispy Deep-fried Pork Belly, หมูกรอบ ) is a favorite food in Thailand
2 Belly Pork Strips.
8/10 Large leaves of Kale. I use a lot of kale as we love it!
3/4 cloves Garlic. squashed with flat blade of knife.
2/3 birds eye chillies.
2 tblspns Oyster Sauce
1 tbsp Soy Sauce
2/3 shakes of Maggi Sauce.(Seasoning sauce)
½ tbsp. oil. (I use coconut oil)
Cook Belly Pork in oven until tender and crispy. For about 30 mins.
I normally cook on about 180/200C to start and then reduce heat slightly to 160C .
When tender turn up heat to crisp pork. Take out and chop into bite size pieces.
Heat wok or large fry pan and add ½ tablespoon oil.
Add crushed garlic and chillies, add little hot water and cook for 1 minute, at this point the chillies may overpower you, ha ha, turn on expel fan and add chopped Kale.
Stems first if using as take longer to cook
I use stems of Kale also if they are quite thick slice into 2 inch pieces.
Cook for 2 mins and add remainder of Kale leaves and turn over a few times, I use fish slice as I find it easier to just turn kale over. Serve with steamed rice.
Prepared, tried and tested by: Carol Taylor
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