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Crispy pieces of pork belly tossed with greens in a frying pan.
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Thai Crispy Pork Stir Fry - Kana Moo Grob

Wok tossed to perfection, kana moo grob features air-fried crispy pork belly tossed with Chinese broccoli in a soy and garlic sauce that’ll have you coming back for seconds. One of our favourite Thai dinners we order together!
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 556kcal
Author Wandercooks
Cost $10

Equipment

Ingredients

For the pork

  • 400 g pork belly 14 oz, sliced into 2 cm / 1 inch thick
  • water to cover the pork
  • 1 tbsp vinegar
  • 1 tsp salt

For the stir fry

  • 2 tbsp vegetable oil
  • 5 tsp garlic chopped
  • 1 tsp chilli flakes sub 1 large red chilli
  • 1 ½ tbsp oyster sauce
  • 1 ½ tbsp soy sauce
  • ½ tbsp fish sauce
  • 1 tsp sugar
  • 180 g Chinese broccoli around 1 bunch / 6.34 oz, chopped, separated into leaves and stalks.
  • Salt and pepper to taste

To serve

Instructions

For the pork

  • First make sure you’ve pricked the skin of the 400 g pork belly with a knife tip or fork tongs all over for max crispyness!
  • Slice the 400 g pork belly into strips 2cm / 1 inch wide, and place into a saucepan of cold / room temp water, enough to ensure the pork is completely covered. Add in the 1 tbsp vinegar and 1 tsp salt. Bring to the boil, then continue cooking for a further 5 minutes. Scoop off any foam with a spoon as the pork boils and discard.
  • Remove the pork slices and pat dry with a paper towel. Allow to sit for 10-15 minutes, then pat dry again to make sure you’ve removed all excess moisture.
  • Place pork strips into your air fryer at 200°C / 400°F and cook for 15 minutes on one side, then flip and cook for a further 15 minutes. If you want extra crispy skin, place it skin side down and cook for a further 5 minutes or to your liking.
  • Remove pork and place on a chopping board. Slice into bite-size pieces using a large cleaver.

For the stir fry

  • Heat the 2 tbsp vegetable oil in a large frying pan. Add the 5 tsp garlic and 1 tsp chilli flakes, stir fry until fragrant.
  • Next, add the sliced pork and fry for a minute or two. Then, add the remaining seasonings (1 ½ tbsp oyster sauce, 1 ½ tbsp soy sauce, ½ tbsp fish sauce and 1 tsp sugar). Stir fry until the pork is evenly coated.
  • Add the 180 g Chinese broccoli stalks and stir fry for a minute until bright green, then add the leaves and stir fry until softened (another minute or two).
  • Serve with Thai sticky rice, jasmine rice or coconut rice for an extra creamy finish.

Video

Notes

  • Dry The Pork - Any excess moisture patted out of your pork will help it cook further in the air fryer.
  • Use a Cleaver - The bigger and heavier the knife, the better and easier it is to chop the pork into bite-size pieces.
  • Just Cook the Pork - Don't want a stir fry? Just make crispy pork belly and a batch of our nam jim jaew sauce to dip it in!
  • Add More Veg - You don't HAVE to use Chinese broccoli, so feel free to use what you have, carrots, cabbage, cauliflower and regular broccoli also work well.
  • Add Egg - In Thailand, it can be common to also have with a fried egg, or you could even scramble it up in the stir fry!

Nutrition

Calories: 556kcal | Carbohydrates: 7g | Protein: 12g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 72mg | Sodium: 1385mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 953IU | Vitamin C: 43mg | Calcium: 57mg | Iron: 1mg