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 Jules's Blurb: Khwanjai's Crispy Pork Stir Fry recipe is as good as it gets. A traditional Thai stir fry known Pad Moo Kgrob ???? and the rest I can't pronounce, she says it in the video anyway. Moo Kgrob directly translated means Pork Crispy.
In this lovely stir fry recipe we show you a non spicy version, which will beautifully compliment any  spicy Thai recipe due to it's savoury sweet flavour and fresh crunchy vegetables. You can even do a vegetarian version by simply omitting the meat
If you want to make it spicy, we show you how, in the video tutorial, it requires the addition and removal of a couple of ingredients to retain the perfect balance of flavours and I'm not including the chillies in that statement. A truly versatile recipe for stir fry
Join Khwanjai's Thai cooking classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results sign up for her Trial Thai Banquet Course, Thai Cooking Classes now!
Crispy Pork Stir Fry Recipe
Pad Moo Kgrob (for short)
How to Make Crispy Pork Stir Fry
Serves 2
500gr Belly Pork
1 Cup Cauliflower (when cut)
1 Tomato
3 Spring Onions (scallions)
2 Garlic Cloves
2 Tbs Oyster Sauce
1 Tbs Thai Seasoning Sauce
2 ts Sugar
1 ts Chicken Stock Powder (or cube)
4-5 Cups water
Cooking Oil
Preparation:
Wash and chop Spring Onions (scallions into logs, see photo)
Wash and cut Tomato into wedges and finely chop the Garlic
Slice Cauliflower into bite sized flat pieces and boil for 1 minute and remove to cool, (fantastic chefs top tip in the full video)
Using about 3-4 cups of water, boil the belly pork for 5 minutes and remove to cool and dry
Cooking:
Bring 3-4 cups oil to boil and place the pork into the hot oil for about 3 minutes or until golden brown. Cover with a lid immediately. It pops and splatters, a lot! (see video)
Once cooked, remove and slice while still hot, now on with the stir fry......
Remove all but 2 tbs oil and add garlic, stirring until they start to turn golden
Next add sliced Pork and Cauliflower followed by Tomato slices
Next comes 2-3 tbs pork stock, seasoning sauce, Oyster sauce, Chicken stock powder and sugar
Stir fry all together for about a minute and add spring onions for the last few stirs
You just learned how to make another Thai Stir Fry 
Serving suggestion:
Serve up with lovely Jasmine Rice as always, to your eagerly waiting dinner guests, they'll be drooling, it smells fantastic!
Ideally suited to compliment any spicy recipe, here's a few suggestions. Take a squint at our lovely Chicken Red Curry Recipe or if you want to stick with the pork stir fry theme try Khwanjai's delicious Pork Red Curry Stir Fry (Nam Pik Moo) or BBQ Spare Ribs. Of course you could always make this recipe the spicy one, (see full video for how to do that without ruining the balance of flavours) and accompany it with something like Khwanjai's Sweet and Sour Pork Stir Fry Recipe
View our ThaiFood-TV video blog review of this recipe for some free tips and a public video
For the Best Results
Click the camera to view the video tutorial, it is packed with Khwanjai's tips! The recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste!
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