Kana Moo Grob (Chinese Broccoli w Crispy Pork Belly

Pad Kana Moo Krob is a tasty Thai dish with crispy pork belly and Chinese broccoli, all coated in a delicious sweet sauce. It's quick, easy, and packed with crunch and freshness. Ready in just 15 minutes!

My Thai crispy fried pork belly is the perfect dish for this Kana Moo Grob recipe and the Thai basil with pork belly. Use the crispy pork also in Ba Mee Moo Hang instead of the red pork. Kana Moo Grob also pairs perfectly well with Thai Jasmine rice.

For more pork recipes, try my Thai sweet pork Char Siu and my popular Kao Moo dang or Pad Kratiem, Thai pork belly with yellow curry, Moo Hong, Gaeng Hung Lay Curry, and Pad Prik Khing with pork belly.

Jump to:

• What is Pad Kana Moo Grob?
• Chinese Broccoli in this Recipe
• How to Serve Pad Ka Na Moo Grob
• Pad Kana Moo Krob Recipe Ingredients
• How to Make Kana Moo Grob
• How to Serve Kana Moo Grob (Chinese Broccoli w/ Crispy Pork Belly)
• Recipe Tips
• How to Customize Pad Kana Moo Grob Recipe
• Storage
• Variations & Substitutes
• Helpful Kitchen Tools for This Recipe
• More Delicious Thai Food You'll Love
• Frequently Asked Questions
• More Recipes to Try
• Kana Moo Grob (Chinese Broccoli w/ Crispy Pork Belly
• Related Thai Recipes

What is Pad Kana Moo Grob?

Pad Kana Moo Krob is a classic Thai dish. It consists of crispy, deep-fried pork belly slices stir-fried with Chinese broccoli. This simple yet delicious dish combines the crispy texture of the pork belly with the freshness of the Chinese broccoli.

The dish is typically cooked with a sweet and spicy sauce flavored with garlic and Thai chilis. 

Pad Kana Moo Krob is a popular dish in Thai cuisine. It is loved for its bold flavors and satisfying crunch.

Chinese Broccoli in this Recipe

Chinese broccoli, also known as kai lan or Gai lan in Chinese or Chinese kale, is the star of this recipe. The key ingredient gives this dish its authentic and distinct flavors.

Chinese broccoli can be found at Asian grocery stores, usually throughout the year. However, it is freshest during the summer months.

If you can't find Chinese broccoli, broccolini is a good substitute. Personally, I love using broccolini if I can't find Chinese broccoli because its long stems add the perfect crunch to the stir fry. 

Another option is regular broccoli, but I recommend adding leafy veggies like kale to enhance the flavors. If possible, try to get your hands on Chinese broccoli for the most authentic taste of this classic dish.

How to Serve Pad Ka Na Moo Grob

Serve Pad Kana Moo Krob over a bed of steamed jasmine rice for a complete and satisfying meal. The crispy pork and Chinese broccoli pair perfectly with the fragrant jasmine rice, elevating your dining experience. 

Pad Kana Moo Krob Recipe Ingredients

• Thai long chili. Use more or less as preferred. Use Thai long chili peppers or bird's eye chilis. 
• Garlic cloves. Garlic is used generously to stir fry quickly with chopped Thai chilis.
• Chinese broccoli (Gai Lan). (5-6 stalks)
• Oyster sauce. Oyster sauce is key for the sticky, umami flavors.
• Soy sauce. Regular soy sauce will work. 
• Sweet dark Soy sauce. Learn more about the different types of Thai sauces here. Make sure to get this one right. It's not the same as the dark soy sauce; you want to make sure it's "sweet." See the image below.
• Ground white pepper. Black pepper will work, too.
• Sugar. Use white, palm, or brown sugar.
• Water or unsalted or low salt stock.
• Crispy pork belly slices. These can be pre-made ahead of time using my recipe here. 
• Oil. For best results, use neutral and high-smoke-point oils like avocado, canola, and vegetable oil.

Important Notes on Thai Sweet Soy Sauce

Below are the two brands of sweet dark soy sauce you want to use for this recipe. Don't confuse it with dark soy sauce; they are different. You can find these in Asian markets.

In the image below, the first bottle is black soy sauce, and the other one is sweet black soy sauce. They are very similar in texture and color, but the tastes are different.

Learn more about fresh Thai herbs, essential Thai sauces, important Thai spices, and noodles in Thai cooking here. 

How to Make Kana Moo Grob

*This simple dish comes together very quickly, so it is best to have all the ingredients nearby and ready to go in a hot wok. 

1. Rinse and wash Chinese broccoli in cold water. Then, slice the stems into thin pieces about 2-3 inches long. Leave the leaves in large pieces, as they will wilt in the pan. We will cook the stems and the leaves separately.

2. Mix the Kana Moo Grob sauce with the soy sauces, water, and white pepper. Set aside. 

3. Heat oil on high. Once hot, add sliced garlic and chilis and fry until fragrant for about 30-40 seconds. At this point, add only the stems of the Chinese broccoli to sear and soften them a bit. Cook for 1 minute.

4. Add the sauce and the Gai Lan leaves to the pan and toss them all together. Cook until the leaves wilt, but not too much—only 1 minute. 

5. Add the pork belly last and toss once more. Taste test and adjust with more sugar or soy sauce. If it's too salty, add 1-2 tablespoons of water.   

6. Serve over steamed jasmine rice. Serve on a serving plate with steamed jasmine rice. Savor your first bite in the spicy flavors of the sticky dark brown sauce.

How to Serve Kana Moo Grob (Chinese Broccoli w/ Crispy Pork Belly)

Thai people usually eat Kana moo grob with steamed jasmine rice. But you can use it as a stand-alone or side dish if you prefer! 

Serve it as a side dish. It's perfect with dishes like pork and shrimp wontons, Pad Mee stir fry or Thai crab fried rice.

Have a side of Prik Nam pla, a Thai dipping sauce with garlic and fish sauce. 

Recipe Tips

• For this stir fry, you want to cook everything on high heat. It's almost like a flash-frying technique to retain the maximum flavors and crispiness of the pork belly and the Chinese broccoli. Medium heat will not work well. 
• The pork belly must be crispy for optimal flavors. Deep frying offers the most crispiness. Use my easy Thai crispy pork belly recipe or buy pre-cooked meat at the Asian market.
• If using freshly made crispy pork belly, allow the meat to sit at room temperature for about 20-30 minutes before using it to minimize grease. 
• If using store-bought pork belly, reheat it slightly to bring back some crispiness. Do a quick 15-minute oven bake at 300 degrees, put it in the air fryer for 3-4 minutes, or do a quick deep frying (1 minute) of the pork before using it.   
• Remove the seeds of the hot peppers to reduce heat. 
• Adjust the sauce quantities based on your preference for a saucier or drier dish. 

How to Customize Pad Kana Moo Grob Recipe

• Tailor the Pad Kana Moo Krob recipe to your taste by adjusting the seasoning and spice level or adding personal twists.
• Experiment with the balance of crispy pork and Chinese broccoli to create a dish that suits your preferences.
• Adjust your flavors after dishing with more Prik Bon or Thai chili flakes, Prik Nam Som, Thai sriracha sauce, or even Thai chili garlic sauce for extra heat.

Storage

Store any leftovers in an airtight container in the refrigerator for a later meal. Reheat gently in a wok or microwave to retain the dish's original texture. 

Variations & Substitutes

For a vegetarian version, use crispy fried tofu or tofu puffs.  Adjust the seasoning to suit your taste preferences.

Helpful Kitchen Tools for This Recipe

A wok is very helpful for making this Thai dish! Here's one I recommend. 

More Delicious Thai Food You'll Love

Explore more Thai delights with these recipes

• Pad kra pao with holy basil
• Purple eggplants stir fry with Thai basil
• wide rice noodles
• How to make sticky rice
• Glass noodles stir fry.
• Thai stir-fried chicken with cashew nuts
• Chicken satay with peanut sauce

Frequently Asked Questions

More Recipes to Try

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