Moo Krob (crunchy pork with brocolli)
February 17, 2006
Simple crunchy pork (lechon kawali) combined with one of my favorite veggies. brocolli. Adapted the idea from a thai dish called Moo Krob -Moo means pork, Krob means crunchy. I’ve both used ‘regular’ brocolli and the thai brocolli (kale)
I’ve used the filipino way of preparing crunchy pork by using pork belly complete with skin and also used typical dutch ‘buikspek‘ that is thin cuts of porkbelly (bacon) w/o skin.
for a crunchy pork: boil a piece of pork belly (half cooked) and let it dry, preferrably overnight. deep fry in oil just before cooking the brocolli and use as toppings.
ingredients:
1lb pork belly, 700g brocolli sliced or 300 g Kale, also sliced, 2-3 chopped garlic, 2-3 tbsp light soya sauce, 1-2 tsp oyster sauce, 1 tsp granulated sugar, chopped or halves of chillis, oil for frying.
* throw in the garlic in a hot wok for few seconds, add the soya sauce, oyster sauce and sugar and stir fry for a minute then add the brocolli and chillis, keep frying for a minute or two (brocolli stays crunchy) before serving , just add the crunchy pork on top
buikspek with kale
instead of pre cooking the pork, it’s first fried in its own fat, set aside. by using the same pan and pork’s oil, i did the same procedure on top. quite easy , isn’t it?
great with steamed rice!
spiciness: 
Posted in pork, thai recipe
alam
February 17th, 2006 at 5:14 pm
Sounds yummy and looks easy to make too!! Thanks for sharing your style of cooking to others like me. (nakakagutom tignan).
Ha,ha,ha,ha……………….
February 19th, 2006 at 1:25 am
ano kaya you teach me thai food i teach you greek cooking
ok ito ano
no need to dry the meat overnight do what M did to the crispy duck HE USED MY HAIR BLOWER
February 20th, 2006 at 5:21 am
Nakakagutom! It’s easy pa. Thanks!
February 20th, 2006 at 9:36 am
Hi Ging! nakakagutom yung kulay siguro
February 20th, 2006 at 9:38 am
sha, what are you talking about? i am no expert in thai cooking, nooo! pero please, give me lessons on greek cooking cos you’re the real deal!
M is resourceful
February 20th, 2006 at 9:39 am
Hi Anna, nice to see you here again!
February 20th, 2006 at 5:38 pm
Hi Tita Thess,
How are you? I’ve been waiting for your new dish and I love liempo but “Kale” I never try that one before but what the taste like? It’s really yummy and thanks for sharing your recipe!
February 20th, 2006 at 6:12 pm
:p just like Ana…repita por favor: nakakagutom naman! wah! (@)
February 23rd, 2006 at 11:44 am
Lechon kawali!!! My favorite! I’ll eat lots in Pinas, God willing.
February 24th, 2006 at 10:40 pm
XTINE: hello tin! I am doing okay, thank you for asking. How about you? ‘Hope everything is well with you.
Kale is a bit, just a bit bitter , but goes well with light soya.
Have a fine weekend dear!
STEL: chef Stel, hugs!
JAYRED: hi J! uwi ka na ba? isama mo ako please!!
February 27th, 2006 at 2:04 pm
me too me too! teach me thai cooking! though there’s a thai resto a few streets away, it’s a bit more pricey than the chinese take-out! can you tell us the basic ingredients we need to cook thai [other than tanglad..lol!] thanks thess!
March 1st, 2006 at 11:18 am
CES: naku, wala akong K magturo ng thai cooking! You might want to check out ‘apporn’s’ link (click my link button) she’s a thai cook, the real deal
that’s one of the reasons why i try to familiarize myself in thai cooking, it really is more affordable than restaurants. i’ve been consulting but 2 old (almost 10 years old) thai cookbooks which i bought back in thailand and they are great help. if you don’t have one yet, maybe you could get a copy? usually these cookbooks give tips about basic ingredients.
thanks for visiting again, ces