Can I use regular broccoli instead of Chinese broccoli?

Yes! If you can't find Chinese broccoli (Gai Lan), you can substitute with: Broccolini – A great alternative with a similar texture. Bok Choy – Slightly more tender but works well. Kale or Spinach – If you prefer a leafy green texture.

How do I make the pork belly extra crispy?

Prick the skin all over before frying – this helps air escape and creates that signature crispy texture. Keep it dry! Any moisture will prevent crisping, so pat it down well before cooking. Air drying overnight in the fridge is a great trick to remove moisture. Use high heat for frying or air-frying.

Is Kana Moo Grob spicy?

Not by default, but you can make it spicy! Adjust the heat by: Adding more Thai chilies (bird’s eye chilies are super spicy!). Using chili flakes or chili paste for an extra kick. Serving it with Prik Nam Pla (Thai chili fish sauce) on the side.

Can I make this gluten-free?

Yes! Just substitute the following: Use gluten-free soy sauce. Swap out oyster sauce for a gluten-free version or use mushroom sauce. Check your fish sauce – most are gluten-free, but some brands add wheat.

What’s the best way to store leftovers?

refrigerate: Store in an airtight container for up to 3 days. Reheat: Use a hot pan or wok for best results – the microwave can make the pork soggy. Freezing not recommended – The texture of the pork belly changes when frozen.

Can I cook the pork belly ahead of time?

Absolutely! You can: Cook the pork belly a day before and keep it in the fridge. Just stir-fry fresh when ready to eat. This saves time and makes weeknight cooking easier!

What side dishes go well with Kana Moo Grob?

Steamed jasmine rice – The classic combo. Thai fried egg (Kai Dao) – The crispy edges and runny yolk are. Papaya salad (Som Tum) – A refreshing, tangy contrast. Tom Yum soup – If you want a spicy, sour pairing.

Kana Moo Grob – Pork Belly Stir-Fry with Chinese Broccoli

Name: Kana Moo Grob – Pork Belly Stir-Fry with Chinese Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 500g Pork Belly (Moo Grob); 300g Chinese Broccoli (Kana / Gai Lan); 5 Cloves Garlic; 3-4 Thai Red Chilies; The Stir-Fry Sauce; 2 tbsp Oyster Sauce; 1 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tbsp Fish Sauce; 1/4 cup Water or Chicken Stock; 1 tbsp Tamarind Paste; 1 tbsp Golden Mountain Sauce; 1 tsp Sweet Dark Soy Sauce; 1 Thai Fried Egg (Kai Dao)

Ingredients

Scale

For the Crispy Pork Belly (Moo Grob)

250g pork belly
1 slice ginger
1 spring onion
Water (for blanching)
Oil (for frying)

For the Stir-Fry

3 cloves garlic
3 Thai bird’s eye chilies (adjust to spice preference)
1 tbsp vegetable oil
1 bunch Chinese kale (gai lan), chopped into bite-sized pieces
1 tsp oyster sauce
1 tsp light soy sauce
1 tsp fish sauce
½ tsp sugar
1 tbsp water

For Serving

Steamed jasmine rice

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Instructions

Fill a pot with water and bring to a boil. Add ginger, spring onion, and pork belly, blanching for 5 minutes to remove impurities.
Remove the pork belly, pat dry, and place it in an air fryer at 100°C (212°F) for 60 minutes to dry out the skin.
Heat oil in a wok over high heat and deep fry the dried pork belly until golden brown and crispy, with bubbly skin. Remove and let rest for 5 minutes before chopping into bite-sized pieces.
In a mortar and pestle (or food processor), pound garlic and Thai chilies into a coarse paste.
Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add the garlic-chili paste and stir-fry for 30 seconds until fragrant.
Toss in the chopped crispy pork belly and stir-fry for 1 minute to coat with the aromatics.
Add the Chinese kale and stir-fry for 1 minute until slightly wilted.
Stir in oyster sauce, light soy sauce, fish sauce, sugar, and water, tossing everything together for another 1-2 minutes until well coated.
Remove from heat and serve immediately with steamed jasmine rice.

Author: Vincent Yeow Lim
Prep Time: 10
Cook Time: 30
Category: Pork
Method: Easy
Cuisine: Thai

Nutrition

Serving Size: 4
Calories: 3058
Sugar: 39 g
Sodium: 4879.6 mg
Fat: 275.9 g
Carbohydrates: 70.8 g
Fiber: 14.8 g
Protein: 68.3 g
Cholesterol: 546.3 mg