Kana Moo Grob – with Shiitake Mushroom and Capsicum

Ingredients

• 350gm Cubed Left Over Crispy Pork Belly
• 3 tbsp Vegetable Oil
• 6 tsp Finely Chopped Garlic
• 1 or 2 Finely Chopped Long Red Chilli (depending on heat level desired)
• 1 Finely Chopped Birds Eye Chilli
• 2 tbsp Oyster Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Fish Sauce
• Juice of 1 Lime
• 1 tsp Sugar
• 1 Bunch chopped Broccolini (cut the tops and bottoms)
• 1 Red Capsicum Finely Chopped
• 6 Sliced Shiitake Mushrooms (more if using dried)
• 2 tbsp water and 1 tsp Cornstarch to make a slurry
• Salt and Pepper to taste
• 3 Scallions sliced for garnish
• 2 Cups Cooked Jasmine Rice
• 1 handful of Thai Basil (Italian Basil is fine if you can't source Thai Basil)

Method

1. Cook your Jasmine Rice (over the stove or in a rice cooker). In a wok on high heat, add in your vegetable oil and saute' your garlic and chilli until fragrant.
2. Add in your chopped cooked pork belly cubes and give it a quick toss through. Then pour in the oyster sauce, soy sauce, fish sauce, lime juice and sugar. Allow to saute' for 1 minute before adding the ends of the Broccolini. Stir fry for a further 30 seconds before adding in the capsicum, shiitake mushrooms and the tops of the broccolini.
3. Add in your corn starch slurry and season to taste (salt and pepper) and cook for a further 30 seconds, or until slightly thickened and glossy.
4. Finally stir in the basil leaves and turn off the stove. Serve over freshly cooked jasmine rice topped with scallions and enjoy!

Product used in recipe

• LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G