Moo Krob Crispy Pork and Kale is a favorite food in Thailand.
Ingredients:
- 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)

Method:
- Cook Belly Pork in the 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 you should turn up the heat to crisp pork. Take out and chop into bite-size pieces.
- Heat a wok or large frypan and add ½ tablespoon oil.
- 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.
- Stems first if using as take longer to cook
- I use stems of Kale also if they if quite a 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
Here in hongkong we always served this dish in lunch or dinner time
Sounds awesome – enjoy
This is awesome I always cooked this love it
So glad you love it, unfqmiliar to me but just just the diverse recipes from around the world.
Here in my place this is common dish we always served in lunch or dinner
Fantastic
Reblogged this on The Militant Negro™.
🙂
👌🤟🕺😎