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Pad Kana Moo Krob Recipe (Chinese Broccoli With Crispy Pork)

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Pad kana moo krob recipe, an easy Chinese broccoli with crispy pork stir-fry that’s better than takeout! Think fried pork belly and vegetables coated with an irresistible sweet and spicy stir-fry sauce. Serve with a portion of steamed jasmine rice to soak up all that delicious flavor.

Pad kana moo krob, a Chinese broccoli with crispy pork stir-fry, ready to be enjoyed alongside steamed rice.

Use your leftover greens in one of these Chinese broccoli recipes: beef pad see ew, easy sen mee pad see ew, classic dry tom yum, or the comforting lad na pork gravy.

What is pad kana moo krob

Pad kana moo krob is a classic Thai dish combining stir-fried crispy fried pork belly with Chinese broccoli in a savory, spicy, and slightly sweet sauce. Often served with steamed white rice, it’s a popular street food choice in Thailand.

Chinese broccoli with crispy pork

This crispy pork with Chinese broccoli stir-fry is a MUST-TRY for any Thai food lover. It’s saucy, crispy, and each bite is a perfect mix of flavors.

Close-up of pad kana moo krob showcasing the tender texture of the pork and the bright green Chinese broccoli leaves.

A blend of light and dark soy sauce, and a dash of oyster sauce, all come together to coat those lovely greens and the crispiest of pork.

The key is in getting that pork belly just right, frying it until golden, crunchy perfection. In some Thai recipes the pork goes soft, that’s why adding it at the very end to re-crisp is crucial.

I have a dedicated recipe for Thai fried pork belly, check it out if you’re not sure how to crispy fry pork belly.

Chinese broccoli with crispy pork stir-fry served on a clay plate.

My mom’s version of pad kana moo grob is just perfect. She throws in dried chili peppers for an extra smoky kick, straying away from the usual fresh chilies.

She also adds a splash of tamarind sauce, not your typical ingredient in a crispy pork stir-fry, but it’s the game-changer.

At our former Thai restaurant, we had a regular who just couldn’t stay away from this dish. Came in every week, rain or shine, just for a plate of this heavenly pad kana moo krob.

Why try this Thai crispy pork belly stir-fry

  • Authentic recipe: This is my mother’s crispy pork belly with Chinese broccoli recipe. It’s unique and simply amazing.
  • Family favorite: This dish is loved by adults and kids alike. You can easily tone down the heat if you’re having this with kids!
  • Healthy greens: This recipe is packed with Chinese broccoli, it’s not just delicious but also loaded with nutritious greens.
  • Versatile: You can totally customize your pork stir-fry with your choice of seasonings and vegetables.
Pad kana moo krob, a Chinese broccoli and crispy pork belly stir-fry, plated on a clay dish with a side of steamed jasmine rice.

Here are some more pork belly stir-fry recipes I’m sure you’ll love: pork belly chili recipe, the classic Thai basil pork belly, and Thai sweet pork.

How to customize pad kana moo grob recipe

Thai cuisine is all about creating that perfect flavor balance to suit your taste.

  • Vegetarian-friendly option: Swap out pork belly for tofu and use a vegetarian oyster sauce alternative like mushroom sauce.
  • Adjust the spice level: Turn up the heat with extra chilies or Thai chili flakes, or keep it milder by skipping the dried chilies or use mild ones.
  • Vegetable variations: Feel free to toss in your favorite stir-fry vegetables like bok choy, broccolini, bell peppers, and mushrooms.
  • Meat alternatives: Crispy pork belly is delicious, but you can experiment with chicken, beef, or even seafood for a twist.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for pad kana moo krob recipe: fried pork belly, water, garlic, dried chilies, oyster sauce, tamarind, golden mountain seasoning sauce, white sugar, and Chinese broccoli.
  • Pork belly – The pork belly fries to a golden crisp. Its rich, fatty texture perfectly melts in your mouth and contrasts with the crunch of Chinese broccoli. Slice it thinly, so it soaks up the flavors of the stir-fry sauce.
  • Chinese broccoli – Also known as gai lan and kai lan, this vegetable has tick stems and lush green leaves, bringing a fresh and slightly bitter edge to the stir-fry. It’s a common ingredient in Southeast Asian cuisine, perfect for stir-frying.
  • Dried chilies – Using dried chilies adds an extra smoky BBQ undertone that sets this recipe apart from others. They infuse your pad kana moo krob with a deeper, spicy flavor that fresh chili peppers can’t match.
  • Oyster sauce – A key ingredient in Thai stir-fries, adding a salty and slightly sweet note.
  • Golden mountain sauce – Golden soy sauce, a staple in Thai cooking that has a richer flavor than regular soy sauce, adds savory and umami to the stir-fry. It’s a Thai seasoning sauce that’s available at Asian grocery stores or markets.
  • White sugar – White sugar not only adds a slightly sweet flavor, it also balances the heat and salt. To replicate the exact flavors, use white sugar and not brown sugar or palm sugar!
  • Tamarind sauce – Tamarind sauce adds a tangy sweetness that perfectly complements the crispy pork and gai lan. It’s the secret ingredients in my mom’s recipe, adding a layer of complex flavors.
  • Garlic – A key ingredient in many Thai stir-fry dishes, garlic adds aroma and a pungent note.
  • Water – Water is essential for creating a moo krob sauce that melds the flavors together, allowing the sauce to coat each ingredient evenly.
  • Oil – Use a neutral oil for stir-frying, like vegetable oil or canola oil.

Cooking instructions

Fried pork belly in a colander.

1. Fry & slice pork belly: Heat a large amount of oil on medium-high and fry the whole pork belly until crispy. Let it cool and drain excess oil, then slice thinly. For detailed instructions, see my Thai fried pork belly recipe.

A mix of Thai sauces and seasonings in a clay bowl.

2. Moo krob sauce: In a bowl, mix together tamarind sauce, golden mountain sauce, oyster sauce, white sugar, and water until well blended.

Aromatic garlic and dried chilies being fried to a golden hue in a wok.

3. Sauté aromatics: Heat oil in a large wok or skillet over medium heat. Sauté dried chilies and garlic for 20 seconds, or until the garlic is golden and fragrant.

Moo krob sauce with garlic and chilies simmering in a pan.

4. Simmer Sauce: Pour the mixed sauce into the wok and let it simmer, stirring occasionally, until the ingredients meld together.

Freshly cooked Chinese broccoli stir-fry with vibrant greens and red chilies in a traditional wok.

5. Cook Chinese broccoli: Add the Chinese broccoli to the sauce, cooking until the leaves have wilted, and the stems offer a tender crunch.

Pad kana moo krob sizzling in a wok, showcasing the mix of crispy pork, Chinese broccoli, and red chilies.

6. Add pork belly & serve: Toss in the pre-fried pork belly slices and stir-fry for a few moments, just until they’re warmed through and enveloped in the sauce. Serve immediately with jasmine rice.

After making this, make sure to try one of my favorite Thai pork recipes: pad kra pao and Thai pork larb recipe.

Kitchen tools

  • Colander if you’re making crispy pork from scratch, for draining the excess oil
  • Cutting board and chef’s knife
  • Large wok pan or frying pan
  • Measuring spoons and cups
  • Spatula

Recipe tips and tricks

  • Don’t overcrowd your wok: Cook in batches if necessary. We want to stir-fry, not steam the ingredients.
  • Prep before cooking: Stir-frying is done over high heat and at a quick pace, make sure you have all your ingredients chopped and measured before cooking.
  • Frying pork belly: After frying, let the pork belly rest for a few minutes before slicing. This ensures a better texture.
  • Taste as you go: Taste the stir-fry and adjust the seasoning if needed.

How to serve pad ka na moo grob

Serve immediately after cooking for the crispiest pork belly. Serve it with a side of steamed jasmine rice.

Optional garnishes: Feel free to garnish with fresh herbs of your choice, like cilantro and chopped green onions.

How to store

Let your leftovers cool to room temperature and store them in an airtight container in the refrigerator for up to 3 days.

Reheating instructions: Simply warm it in a pan over medium heat until warm. Avoid the microwave.

Frequently asked questions

What can I use instead of Chinese broccoli?

If you don’t have Chinese broccoli, you can try using regular broccoli or bok choy, but the flavors and texture will be different.

Is this recipe spicy?

The spice level can vary. It includes dried chilies, but you can adjust the quantity or omit them entirely to suit your taste.

Can I prepare this in advance?

This is not the best dish to make ahead of time, as the crispiness of fried pork belly is important. However, you can prep your veggies and pre-mix the sauce ingredients to save time.

Is this recipe gluten-free?

No, this recipe is not suited for those avoiding gluten.

More Thai pork stir-fry recipes you’ll love

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Pad Kana Moo Krob Recipe (Chinese Broccoli With Crispy Pork)

Pad kana moo krob, a Chinese broccoli with crispy pork stir-fry, ready to be enjoyed alongside steamed rice.
This pad kana moo krob recipe makes a delicious stir-fry full of Chinese broccoli with crispy pork. Serve with jasmine rice.
Praew
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 1 tablespoon oil
  • 3 cloves garlic
  • 5 dried chilies add to taste
  • 2 tablespoons oyster sauce
  • 1.5 tablespoon golden mountain sauce
  • 1 teaspoon tamarind sauce
  • 1 tablespoon white sugar
  • 5 tablespoons water
  • 7 ounces Chinese broccoli roughly chop the leaves, remove outer layer of the stems and slice stems diagonally
  • 7 ounces pork belly sliced thinly

Instructions

  • Heat a large amount of oil on medium-high and fry the whole pork belly until crispy. Let it cool and drain excess oil, then slice thinly. For detailed instructions, see my Thai fried pork belly recipe.
  • In a bowl, mix together tamarind sauce, golden mountain sauce, oyster sauce, white sugar, and water until well blended.
  • Heat oil in a large wok or skillet over medium heat. Sauté dried chilies and garlic for 20 seconds, or until the garlic is golden and fragrant.
  • Pour the mixed sauce into the wok and let it simmer, stirring occasionally, until the ingredients meld together.
  • Add the Chinese broccoli to the sauce, cooking until the leaves have wilted, and the stems offer a tender crunch.
  • Toss in the pre-fried pork belly slices and stir-fry for a few moments, just until they’re warmed through and enveloped in the sauce. Serve immediately with jasmine rice.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Serve with steamed jasmine rice.

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