Carol’s Moo Krob (Crispy Pork and Kale)

Carol's Moo Krob (Crispy Pork and Kale)

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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I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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