Kana Moo Grob is a crispy Thai pork belly stir-fry with Chinese broccoli, garlic, and a savory sauce. Simple, flavorful, and so addictive!

Hey foodies! Dimsimlim is back with another amazing dish. If you’re obsessed with Thai food, you have to try Kana Moo Grob (คะน้าหมูกรอบ) – one of the best Thai street food stir-fries ever!

Think crispy, golden pork belly tossed in a savory, garlicky sauce with fresh, slightly bitter Chinese broccoli (Kana) – all sizzling in a hot wok. The flavors? Salty, slightly sweet, umami-rich, and addictively delicious. 

I’ve been making this at home for years, and let me tell you – it’s BETTER than restaurant versions. You get super crispy pork belly, the perfect balance of sauce, and that authentic street food flavor WITHOUT deep frying! 

So, let’s get straight into it – no fluff, no unnecessary stories – just amazing food and a recipe you’ll actually want to cook.

What is Kana Moo Grob?

Kana Moo Grob is a Thai-Chinese dish made with crispy pork belly (Moo Grob) stir-fried with Chinese broccoli (Kana) in a rich, garlicky sauce. It’s a staple in Thai street food culture and a dish you’ll find in Bangkok’s bustling food stalls. 

• Kana = Chinese Broccoli (Gai Lan) 
• Moo Grob = Crispy Pork Belly

The magic of this dish is the contrast in textures: the crunchy, juicy pork, the tender yet crisp greens, and that savory, slightly sweet sauce clinging to everything. It’s usually served with steamed jasmine rice and sometimes topped with a Thai-style crispy fried egg (Kai Dao).

Why You’ll LOVE This Recipe

• Super crispy pork belly: No more soggy bites!
• Authentic flavors: Just like your favorite Thai restaurant. 
• Customizable: Adjust the spice, add veggies, or make it keto.
• Easy-to-follow: Perfect for beginners & Thai food lovers.
• No deep frying needed: Less mess, same crispiness.

Ingredients You Are Going To Need

For the Crispy Pork Belly (Moo Grob)

• 250g Pork Belly: For the crispy pork belly (Moo Grob), we’re using a generous portion of pork belly. It’s that perfect balance of juicy interior with a crispy, golden exterior that will melt in your mouth.
• 1 Slice Ginger: A slice of ginger adds a fresh, aromatic bite that helps elevate the flavor of the pork.
• 1 Spring Onion: The spring onion brings a mild sweetness and freshness to balance the richness of the pork belly.
• Water (for blanching): Blanch the pork belly in water to tenderize it before frying, ensuring the perfect texture.
• Oil (for frying): Fry the pork belly in hot oil until the skin turns crispy and golden. It’s that signature crunch everyone loves.

For the Stir-Fry

• 300g Chinese Broccoli (Kana / Gai Lan): Adds a slight bitterness that balances the dish.
• 1 Bunch Chinese Kale (Gai Lan): The Chinese kale (gai lan) will bring in that perfect touch of bitterness that cuts through the richness of the pork. Chop it into bite-sized pieces for easy stir-frying.
• 3 Cloves Garlic, minced: Adds deep aroma & flavor.

• 3 Cloves Garlic: Garlic is essential for that unmistakable fragrance and savory depth that hits your tastebuds with every bite.
• 3 Thai Bird’s Eye Chilies: Adjust to spice preference. These chilies bring the perfect level of heat for the stir-fry. Feel free to adjust the amount based on how much heat you want.

The Stir-Fry Sauce

• 1 tbsp Vegetable Oil: Heat the vegetable oil in your pan to bring the perfect sizzle to the garlic and chilies.
• 1 tsp Oyster Sauce: A rich, umami-packed depth of flavor that brings everything together.
• 1 tsp Light Soy Sauce: Adds saltiness & enhances the color, making your stir-fry even more vibrant.
• 1 tsp Fish Sauce: A must-have ingredient in any authentic Thai stir-fry. It’s the salty umami punch that brings out the true flavors of the dish.
• ½ tsp Sugar: Balances the salty and umami elements of the dish.
• 1 tbsp Water: Helps to combine the sauce ingredients smoothly and adds a little liquid for a silkier texture.

For Serving

• Steamed Jasmine Rice: The perfect base for this dish. The fragrant, soft jasmine rice soaks up all the delicious flavors from the stir-fry and crispy pork belly.

How to Make Kana Moo Grob (Step-By-Step)

Alright, fam! If you’ve been craving that restaurant-style Kana Moo Grob, buckle up because I’m about to break it down step-by-step – no fluff, just crispy, juicy, flavor-packed goodness.

If you love Thai food as much as I do, you NEED to try this. I promise, once you nail this crispy pork belly, you’ll feel like a Thai street food master. 🚀 Let’s get cooking!

1. Fill a pot with water and bring it to a boil. Add ginger, spring onion, and pork belly, and let it blanch for about 5 minutes. This step helps remove the impurities and preps the pork for that perfect crispiness we’re after.

1. Once the pork belly is done, remove it, pat it dry, and poke holes on the skin with a fork. Then place it in the air fryer at 100°C (212°F) for 60 minutes. This helps dry out the skin, getting it ready for that crispy, golden crunch.

3. Heat oil in your wok over high heat and deep fry the dried pork belly until it’s golden brown and crispy. You’ll see the skin bubble up beautifully – that’s when you know it’s ready. Once crispy, remove it from the oil and let it rest for 5 minutes before chopping it into bite-sized pieces. Letting it rest is key to keeping it juicy inside.

4. In a mortar and pestle (or food processor), pound garlic and Thai chilies into a coarse paste. This is where the heat and aromatic flavors come into play, so make sure to get a nice paste going.
5. Heat 1 tbsp of vegetable oil in your wok over medium-high heat. Add the garlic-chili paste and stir-fry for about 30 seconds until the fragrance fills your kitchen. This step is crucial – it’s where all those flavors start to shine.

6. Toss in the Chinese kale and stir-fry for a minute until it’s slightly wilted. The kale adds a great balance to the dish, so don’t overcook it – you want it to stay vibrant and fresh.
7. Stir in oyster sauce, light soy sauce, fish sauce, sugar, and water, tossing everything together for 1-2 minutes until it’s well coated and that sauce starts to cling to every bite.

8. Add the chopped crispy pork belly to the wok and stir-fry for 1 minute.
9. Remove from heat and serve immediately with steamed jasmine rice. The crispy pork belly, the fragrant sauce, and the fresh greens – it’s a combination you won’t forget! You are good to go now!

You’re Now Officially a Kana Moo Grob Master!

Look at that crispy, saucy, garlicky perfection. YOU DID THAT.

This dish is a MUST-HAVE in your Thai cooking lineup – once you master it, you’ll never need takeout again. 

Now go flex your wok skills and cook up a storm

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