Ka Na Moo Grob Recipe: Thai Crispy Pork Belly Stir-Fried with Gai Lan

Ingredients (2–3 servings)

For the Crispy Pork Belly (Moo Grob):

• 300–400g pork belly, skin on

• 1 tsp salt

• ½ tsp five-spice powder

• ½ tsp white pepper

• 1 tsp rice vinegar

For the Stir-Fry:

• 200–250g Chinese broccoli (gai lan), cut into 3–4 inch pieces

• 3 cloves garlic, minced

• 2 Thai bird’s eye chilies, sliced (optional)

• 1 tbsp vegetable oil

• 1 tbsp oyster sauce

• 1 tsp soy sauce

• 1 tsp fish sauce

• 1 tsp sugar (or palm sugar)

• 1–2 tbsp water

Optional Thai Twist:

• 1 tsp Thai chili paste (Nam Prik Pao) for a sweet and smoky flavor

• Fresh cilantro for garnish

• Lime wedges

Instructions

1. Prepare the Crispy Pork Belly

1. Score the skin lightly and rub with salt and rice vinegar. Sprinkle five-spice powder and white pepper on the meat side.

2. Let it sit at room temperature for 15–20 minutes.

3. Heat a pan over medium heat, place the pork skin-side down, and cook until the skin bubbles and crisps (5–7 minutes). Flip and sear the meat side for 3–4 minutes. Let it rest.

Tip: For extra crispiness, roast the pork skin-side up in a 200°C oven for 20–25 minutes after pan-searing.

2. Blanch the Chinese Broccoli

1. Bring a pot of salted water to a boil.

2. Blanch gai lan for 30–40 seconds until bright green, then drain and rinse under cold water to keep it crisp.

3. Stir-Fry Thai-Style

1. Heat oil in a wok or large pan over medium-high heat. Add garlic and chilies, stir until fragrant (about 30 seconds).

2. Add the blanched Chinese broccoli, oyster sauce, soy sauce, fish sauce, sugar, and water. Stir-fry for 2–3 minutes until the sauce evenly coats the vegetables.

3. Slice the crispy pork belly into bite-sized pieces and add to the wok. Toss everything together briefly.

4. Optional: Stir in Nam Prik Pao for a rich Thai flavor.

4. Serve

• Plate the stir-fry, garnish with fresh cilantro, and serve immediately with steamed jasmine rice.

• Add a wedge of lime for a refreshing tang.

Tips for Perfect Ka Na Moo Grob

• Crispy pork skin is key – don’t rush this step.

• Use fresh, bright green gai lan for the best texture.

• Adjust chili and sugar to your taste for a balance of heat and sweetness.

• This dish is great for meal prep if you cook the pork belly in advance and stir-fry just before serving.

Ka Na Moo Grob is a true Thai classic—crispy, savory, and satisfying. Once you try this at home, you’ll see why it’s a favorite in every Thai restaurant!