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Moo Krob Crispy Pork and Kale

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Moo Krob Crispy Pork and Kale 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 the flat blade of a knife.
  • 2/3 birds eye chilies.
  • 2 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 2/3 shakes of Maggi Sauce.(Seasoning sauce)
  • ½ tbsp. oil. (I use coconut oil)
Moo Krob Crispy Pork and Kale


  1. Cook Belly Pork in the oven until tender and crispy. For about 30 mins.
  2. I normally cook on about 180/200C to start and then reduce heat slightly to 160C.
  3. When tender you should turn up the heat to crisp pork. Take out and chop into bite-size pieces.
  4. Heat a wok or large frypan and add ½ tablespoon oil.
  5. Add crushed garlic and chilies, add little hot water and cook for 1 minute,  at this point the chilies may overpower you, turn on expel fan and add chopped kale.
  6. Stems first if using as take longer to cook
  7. I use stems of Kale also if they if quite a thick slice into 2-inch pieces.
  8. 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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