Kana Moo Grob
Kana Moo Grob
Ingredients
For the Crispy Pork Belly (Moo Grob)
- 500 g pork belly, skin on
- 1 tablespoon white vinegar
- 1 teaspoon salt
- as needed water, for boiling
- as needed vegetable oil, for deep-frying
For the Stir-fry Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar, palm sugar or brown sugar recommended
- 1/2 teaspoon white pepper
- 2 tablespoons water, or chicken stock
Other Stir-fry Ingredients
- 300 g Chinese broccoli, trimmed and cut into bite-sized pieces
- 3 cloves garlic, minced
- 2-3 bird's eye chilies, crushed, optional
- 2 tablespoons vegetable oil, for stir-frying
Instructions
- 1
Place the pork belly, skin side up, in a pot. Cover the pork belly completely with water. Add 1 tablespoon of white vinegar and 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to a simmer. Let it simmer for 20-30 minutes, or until the pork is cooked through but still firm and not falling apart. The skin should be tender at this stage.
⏱️ 30 min
- 2
Carefully remove the pork belly from the pot. Use paper towels to pat the pork belly completely dry, paying special attention to the skin. Score the skin deeply with a sharp knife, creating a crosshatch pattern, ensuring not to cut into the meat layer. Then, prick the skin all over with a fork or a meat tenderizer to create numerous small holes. This step is essential for achieving crispy skin.
⏱️ 10 min
- 3
Place the dried and pricked pork belly, skin side up, uncovered in the refrigerator. Allow it to air dry for at least 4-6 hours, or ideally overnight, to ensure the skin is as dry as possible. This prolonged drying helps the skin crisp up significantly during frying.
⏱️ 360 min
- 4
Heat enough vegetable oil in a wok or a deep pot for deep-frying the pork belly. Heat the oil to approximately 170-180°C (340-350°F). Carefully place the pork belly into the hot oil with the skin side facing down. Fry for about 10-15 minutes, or until the skin is visibly blistered and turns a golden-brown color.
⏱️ 15 min•🌡️ 175
- 5
Remove the pork belly from the oil and let it cool slightly on a wire rack. Increase the oil temperature to a higher heat, around 190-200°C (375-390°F). Carefully return the pork belly to the hot oil. Fry it meat-side down first for about 1-2 minutes to cook the sides, then flip it back to skin-side down for another 5-7 minutes. Continue frying until the skin is extra crispy and puffed up, indicating it's perfectly crackly.
⏱️ 10 min•🌡️ 195
- 6
Remove the crispy pork belly from the oil and place it on a wire rack to drain any excess oil. Let it rest for 10-15 minutes before slicing it into bite-sized pieces.
⏱️ 15 min
- 7
In a small bowl, combine the 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 2 tablespoons water or chicken stock. Stir vigorously until the sugar is completely dissolved and all ingredients are well combined.
⏱️ 2 min
- 8
Bring a pot of lightly salted water to a rolling boil. Add the trimmed and cut Chinese broccoli to the boiling water. Blanch for 1-2 minutes only, until the broccoli turns a vibrant green color and is tender-crisp. Immediately drain the blanched broccoli and set it aside.
⏱️ 3 min
- 9
Heat 2 tablespoons of vegetable oil in a wok over high heat until it begins to smoke lightly. Add the 3 minced garlic cloves and the 2-3 crushed bird's eye chilies (if using). Stir-fry quickly for 15-30 seconds until the aromatics are fragrant and lightly golden.
⏱️ 1 min
- 10
Add the previously sliced crispy pork belly and the blanched Chinese broccoli to the hot wok. Toss the ingredients briefly to combine them thoroughly with the aromatics.
⏱️ 1 min
- 11
Pour the prepared stir-fry sauce mixture over all the ingredients in the wok. Continue to stir-fry rapidly for another 1-2 minutes, ensuring that all the ingredients are evenly coated with the sauce and the sauce has thickened slightly.
⏱️ 2 min
- 12
Immediately transfer the hot Kana Moo Grob to a serving plate. Serve hot, traditionally with steamed jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kana Moo Grob
For the Crispy Pork Belly (Moo Grob)
- 500 g pork belly, skin on
- 1 tablespoon white vinegar
- 1 teaspoon salt
- as needed water, for boiling
- as needed vegetable oil, for deep-frying
For the Stir-fry Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar, palm sugar or brown sugar recommended
- 1/2 teaspoon white pepper
- 2 tablespoons water, or chicken stock
Other Stir-fry Ingredients
- 300 g Chinese broccoli, trimmed and cut into bite-sized pieces
- 3 cloves garlic, minced
- 2-3 bird's eye chilies, crushed, optional
- 2 tablespoons vegetable oil, for stir-frying
Instructions
- 1
Place the pork belly, skin side up, in a pot. Cover the pork belly completely with water. Add 1 tablespoon of white vinegar and 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to a simmer. Let it simmer for 20-30 minutes, or until the pork is cooked through but still firm and not falling apart. The skin should be tender at this stage.
⏱️ 30 min - 2
Carefully remove the pork belly from the pot. Use paper towels to pat the pork belly completely dry, paying special attention to the skin. Score the skin deeply with a sharp knife, creating a crosshatch pattern, ensuring not to cut into the meat layer. Then, prick the skin all over with a fork or a meat tenderizer to create numerous small holes. This step is essential for achieving crispy skin.
⏱️ 10 min - 3
Place the dried and pricked pork belly, skin side up, uncovered in the refrigerator. Allow it to air dry for at least 4-6 hours, or ideally overnight, to ensure the skin is as dry as possible. This prolonged drying helps the skin crisp up significantly during frying.
⏱️ 360 min - 4
Heat enough vegetable oil in a wok or a deep pot for deep-frying the pork belly. Heat the oil to approximately 170-180°C (340-350°F). Carefully place the pork belly into the hot oil with the skin side facing down. Fry for about 10-15 minutes, or until the skin is visibly blistered and turns a golden-brown color.
⏱️ 15 min•🌡️ 175 - 5
Remove the pork belly from the oil and let it cool slightly on a wire rack. Increase the oil temperature to a higher heat, around 190-200°C (375-390°F). Carefully return the pork belly to the hot oil. Fry it meat-side down first for about 1-2 minutes to cook the sides, then flip it back to skin-side down for another 5-7 minutes. Continue frying until the skin is extra crispy and puffed up, indicating it's perfectly crackly.
⏱️ 10 min•🌡️ 195 - 6
Remove the crispy pork belly from the oil and place it on a wire rack to drain any excess oil. Let it rest for 10-15 minutes before slicing it into bite-sized pieces.
⏱️ 15 min - 7
In a small bowl, combine the 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 2 tablespoons water or chicken stock. Stir vigorously until the sugar is completely dissolved and all ingredients are well combined.
⏱️ 2 min - 8
Bring a pot of lightly salted water to a rolling boil. Add the trimmed and cut Chinese broccoli to the boiling water. Blanch for 1-2 minutes only, until the broccoli turns a vibrant green color and is tender-crisp. Immediately drain the blanched broccoli and set it aside.
⏱️ 3 min - 9
Heat 2 tablespoons of vegetable oil in a wok over high heat until it begins to smoke lightly. Add the 3 minced garlic cloves and the 2-3 crushed bird's eye chilies (if using). Stir-fry quickly for 15-30 seconds until the aromatics are fragrant and lightly golden.
⏱️ 1 min - 10
Add the previously sliced crispy pork belly and the blanched Chinese broccoli to the hot wok. Toss the ingredients briefly to combine them thoroughly with the aromatics.
⏱️ 1 min - 11
Pour the prepared stir-fry sauce mixture over all the ingredients in the wok. Continue to stir-fry rapidly for another 1-2 minutes, ensuring that all the ingredients are evenly coated with the sauce and the sauce has thickened slightly.
⏱️ 2 min - 12
Immediately transfer the hot Kana Moo Grob to a serving plate. Serve hot, traditionally with steamed jasmine rice.
⏱️ 1 min