Moo Grob Pad Pak Got Shanghai (Deep fried pork stir fried with pak choi)

MMMMmmm, very satisfying and with all the greenery you can even convince yourself this is healthy- just don’t think too much about the deep fried pork belly. The textures are pretty wonderful, really crunchy.

It didn’t take long to do and to me is perfect Thai street food.


For two use:

• a slab of pork belly (roughly A5 in size), rind off but fat left on, cuts into chunks


• 2 pak choi, cleaned, trimmed and cut into large chunks


• half a bulb of garlic, peeled


• 3 small red chillies, chopped


• a big splash of oyster sauce


• a big splash of light soy sauce


• a small splash of fish sauce


• a small splash of water


• vegetable oil for deep frying

set up a deep pan or wok and fill it half way with the vegetable oil. Heat until hot (but not smoking) and drop in a piece of pork to gauge if it the right temperature; if it is, add in the pork, cooking in small batches. Once it is crispy and a light brown colour, roughly about 6-8 minutes, strain out and drain on kitchen paper. Leave to one side for now.


In a pestle and mortar, mash the garlic and chillies roughly. Heat a further small amount of fresh oil in a clean wok and when hot, very briefly stir fry the garlic and chilli- only for about ten seconds before adding in the white parts of the pak choi and pork. Stir fry for about a minute before adding in the leafy green bits and then add the three sauces and if needed, a small splash of water. Cook for just a minute or so more.

Serve with fluffy rice :)