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 in 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.
- 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
- Variations & Substitutes
- Helpful Kitchen Tools for This Recipe
- More Delicious Thai Food You'll Love
- Frequently Asked Questions
- 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 with crispy deep-fried pork belly slices stir-fried with Chinese broccoli. It is a simple yet delicious dish that 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 choice in Thai cuisine and 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.
You can find Chinese broccoli at Asian grocery stores, usually throughout the year. However, they are 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. However, 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 combination of the crispy pork and Chinese broccoli pairs perfectly with the fragrant jasmine rice, elevating your dining experience.
Pad Kana Moo Krob Recipe Ingredients
- Thai long chili. More or less as preferred. Use Thai long chili peppers or bird's eyes chilis.
- Garlic cloves. Garlic is used generously to stir fry with chopped Thai chilis quickly.
- 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. Use neutral and high smoke point oils like avocado, canola, and vegetable oil for best results.
Important Notes on Thai Sweet Soy Sauce
Below are the two brands of the sweet dark soy sauce you want to use for this recipe. Don't confuse it with the dark soy sauce, they are differfent. Find these at the Asian markets.
These two bottles below are dark soy sauce. Very similar in texture and color but it doens't have the sweetness of the sweet soy sauce.
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. Make the Kana Moo Grob sauce by combining the bottled soy sauces, water, and white pepper. Set aside.
3. On high heat, add oil; once hot, add sliced garlic and chilis, and fry until fragrant for about 30-40 seconds. Then add only the stems of the Chinese broccoli at this point to sear and soften it a bit. Cook for 1 minute.
4. Add the sauce and the Gai lan leaves to the pan and toss it all together. Cook until the leaves wilt, but not too much—only 1 minute.
5. Add in the pork belly last and toss once more time. Taste test and adjust with more sugar or soy sauce. Add 1-2 tablespoons of water if it's too salty.
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!
Have a side of Prik Nam pla, a Thai dipping sauce with garlic and fish sauce.
- You want to cook everything on high heat for this stir fry. 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.
- Your pork belly must be crispy for this recipe 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 crispiness. Do a quick 15-20 minute oven bake at 300 degrees, put in the air fryer for 3-4 minutes, or do a quick deep frying (1 minute) of the pork before using it to bring back some crispiness.
- 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.
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-fry chicken with cashew nuts
- Chicken satay with peanut sauce
Frequently Asked Questions
Substitute with broccoli or broccolini for a similar texture.
Pad Kana refers to stir-fried Chinese broccoli.
Yes, replace the pork with crispy tofu tofu puffs if your preferred vegetarian protein source.
Yes you can! If using chicken, you'll be making Kana Gai Tod! Another popular spin on this Thai classic.
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