b'Pad Kana Moo Krob(Thai Crispy Pork Belly with Chinese Broccoli)1/ 2cup crispy pork bellyTo cook the pork belly, score the skin of the pork (pre-cooked, sliced) multiple times with a sharp knife, place on a roasting tray, cover generously with salt and bake at 220C 1-2 medium stalks Chinese(grill assisted) until crackled entirely. Cool down and broccoli (approx. 2 cups) cut in pieces.1-2 Thai long red chilies While the pork is cooking, slice the red chilies and 3 large cloves garlic,Chinese broccoli, and crush the garlic. Measure and crushed have ready the other ingredients.1 tbsp vegetable oil In a large pan, heat oil and fry the garlic on a low heat for 15 seconds, then add the pork belly and fry 2 tbsp oyster sauce slowly for 30 seconds over low heat.2 tsp dark sweet soy sauce Stir in the sauces and sugar and cook over high heat until thickened, then add a little water. Return to a 1 tsp light soy sauce boil.2 tsp sugar Stir in the chillies and cook for 30 seconds. Turn off 1 tbsp of fish sauce the heat, then add the Chinese broccoli. Stir in well for 30 seconds, add fish sauce to taste, then serve.145'