b'Pad Kana Moo Krob(Thai Crispy Pork Belly with Chinese Broccoli)1/2cup crispy pork belly (pre- To cook the pork belly, score the skin of the pork cooked, sliced) multiple times with a sharp knife, place on a roasting tray, cover generously with salt and bake 1 - 2 medium stalks Chineseat 220C (grill assisted) until crackled entirely. broccoli (approx. 2 cups) Cool down and cut in pieces.1 - 2 Thai long red chilies While the pork is cooking, slice the red chilies and 3 large cloves garlic, crushed Chinese broccoli, and crush the garlic. Measure and have ready the other ingredients.1 tbsp vegetable oil In a large pan, heat oil and fry the garlic on a low 2 tbsp oyster sauce heat for 15 seconds, then add the pork belly and fry slowly for 30 seconds over low heat.2 tsp dark sweet soy sauceStir in the sauces and sugar and cook over high 1 tsp light soy sauce heat until thickened, then add a little water. 2 tsp sugar Return to a boil.1 tbsp of fish sauce Stir in the chillies and cook for 30 seconds. Turn off the heat, then add the Chinese broccoli. Stir in well for 30 seconds, add fish sauce to taste, then serve106'