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Pork belly. My second favourite cut next to rib eye. It’s the thick layer of fat of course, that makes pork belly so delicious and superior to any other cut of pork.

Take a slab of pork belly, boil it in salt, then deep fry it… you essentially get heaven in your mouth.

If you’re Filipino like me, you grew up on this stuff.


But, since I’ve been craving Pai’s pad gra prow (stir fried pork with oyster sauce and holy basil), I decided to deviate from the typical lechon kawali (Filipino fried pork belly) and make kana moo grob คะน้าหมูกรอบ — Thai stir fried fried pork belly with Chinese broccoli. So yeah, it’s healthier (there are some veggies in it)!!


Okay. Well, I didn’t really know what to expect, I’ve never made this dish before…

But after the first bite, I just couldn’t stop. It was DELICIOUS. From the first bite of the oyster sauce’s salty-sweetness, then followed by a perfect amount of kick from the bird’s eye chili, contrasted with the crunchy pork belly and the firm texture of the Chinese broccoli.

Sometimes I’m guilty of eating too fast because I’m too excited… and I just keep eating… not really taking in the dish and its flavours (case in point when I first tried Dominique Ansel’s cronut).

This dish is one of them. This is angels cried in heaven level.

You have to cook this ASAP.

(and then run on the treadmill after)

Get the recipe here and serve the kana moo krob with rice!