If you're looking for a Thai dish that delivers restaurant-quality flavor in under 10 minutes, Pad Kana Moo Krob is your answer. This beloved stir-fry combines crispy pork belly with tender Chinese kale in a savory-sweet sauce that's utterly addictive. The best part? It's surprisingly simple to make at home.
Why This Dish Is So Easy to Make
Unlike many Thai dishes that require complex curry pastes or hard-to-find ingredients, Pad Kana Moo Krob is incredibly straightforward. The key is using pre-made crispy pork (which you can buy or make ahead), then it's just a matter of stir-frying vegetables and tossing everything in a simple sauce. The entire cooking process takes less than 5 minutes once your prep is done.
What to Serve It With
This dish is incredibly versatile and pairs beautifully with:
- Jasmine rice – The classic accompaniment that soaks up the delicious sauce
- Thai fried rice – For a more substantial meal
- Kao Pad Sapparot (Thai Pineapple Fried Rice) – The sweetness complements the savory pork
- Tom Yum soup – For a complete Thai meal experience
- Pad Thai – If you're serving family-style
- Som Tam (Green Papaya Salad) – The fresh, spicy salad cuts through the richness perfectly
Ingredients
Main Ingredients
- 300g (10 oz) crispy pork belly, sliced into bite-sized pieces
- 300g (10 oz) Chinese kale (gai lan), cut into 2-inch pieces
- 3-4 cloves garlic, minced
- 2-3 Thai chilies, sliced (adjust to taste)
- 2 tablespoons vegetable oil
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons water or chicken stock
Optional Garnish
- Fresh Thai basil leaves
- Sliced red chilies
How to Make Crispy Pork
Making your own crispy pork belly takes time, but it is worth the effort. Click here for the complete Crispy Pork Belly recipe to learn the traditional Thai method that creates that signature crackling skin and tender meat.
Step-by-Step Instructions
Step 1: Prepare the Sauce
Mix oyster sauce, soy sauce, fish sauce, sugar, and water in a small bowl. Set aside.
Step 2: Prep Your Ingredients
Separate Chinese kale stems from leaves. Cut stems into 2-inch pieces and leaves separately (stems take longer to cook). Have everything ready before you start cooking.
Step 3: Heat Your Wok
Heat a wok or large skillet over high heat until smoking hot. Add vegetable oil and swirl to coat.
Step 4: Stir-Fry Aromatics
Add garlic and chilies. Stir-fry for 10-15 seconds until fragrant but not burned.
Step 5: Cook the Kale Stems
Add Chinese kale stems first. Stir-fry for 1-2 minutes until they start to soften and get slightly charred.
Step 6: Add the Leaves
Toss in the kale leaves. Stir-fry for another 30-60 seconds until wilted but still bright green.
Step 7: Add Sauce
Pour in the prepared sauce. Toss everything together for 30 seconds.
Step 8: Add Crispy Pork
Add the crispy pork pieces. Quickly toss to coat with sauce (about 15-20 seconds). Don't overcook the pork or it will lose its crispiness.
Step 9: Serve Immediately
Transfer to a serving plate and enjoy while the pork is still crispy.
Common Problems and Solutions
Problem: Pork loses its crispiness
Solution: Add the crispy pork at the very end and toss quickly. Don't let it sit in the sauce. Serve immediately.
Problem: Chinese kale is too tough
Solution: Separate stems from leaves and cook stems first. They need more time than the tender leaves.
Problem: The Dish is too salty
Solution: Reduce the fish sauce or oyster sauce. You can also add a splash of water and a pinch more sugar to balance.
Problem: The Sauce is too watery
Solution: Use less water in the sauce mixture, or let it reduce for an extra 10 seconds before adding the pork.
Problem: Garlic burns
Solution: Make sure your garlic is minced (not too fine) and don't let it sit in the hot oil too long before adding other ingredients.
Essential Equipment
- Carbon Steel Wok – Traditional choice for authentic stir-frying with high heat
- Cast Iron Skillet – Alternative if you don't have a wok
- Wok Spatula – Long handle and curved edge for easy tossing
- Chef's Knife – For slicing pork and chopping vegetables
- Cutting Board – Preferably separate ones for meat and vegetables
- Small Mixing Bowls – For preparing sauce in advance
Nutritional Information (Per Serving)
Based on 2 servings
- Calories: 520 kcal
- Protein: 28g
- Carbohydrates: 18g
- Fat: 38g
- Saturated Fat: 12g
- Fiber: 3g
- Sugar: 8g
- Sodium: 1,450mg
Note: Nutritional values are approximate and vary based on ingredients used.
Expert Tips You Won't Find in Regular Recipes
1. Blanch the kale stems first – For a more professional result, blanch thick kale stems in boiling water for 30 seconds before stir-frying. This ensures they're tender while keeping a bright green color.
2. Use day-old crispy pork – Freshly made crispy pork can be too hot and may steam in the wok. Day-old pork that's been crisped up in the oven stays crunchier in the stir-fry.
3. Add a splash of Chinese cooking wine – A tablespoon of Shaoxing wine added with the garlic gives incredible depth that most recipes skip.
4. Reserve some sauce – Keep a tablespoon of sauce aside to drizzle over the rice. This is what Thai restaurants do.
5. Don't skip the high heat – The "wok hei" (breath of the wok) smoky flavor only comes from cooking at maximum heat. Don't be afraid of the smoke.
6. Score the kale stems – Make shallow diagonal cuts on thick stems so they cook faster and absorb more sauce.
7. Add crispy pork skin separately – If your pork has extra crispy skin, add it at the very end or serve it on the side to maintain maximum crunch.
8. Use chicken fat instead of oil – Traditional Thai cooks often use rendered chicken fat for extra flavor. It's a game-changer.
9. Rest your pork – After cutting crispy pork, let it sit at room temperature for 5 minutes. Cold pork from the fridge won't crisp up properly when tossed.
10. The two-texture trick – Keep half the pork crispy on the side and mix the other half into the stir-fry. This gives you both textures in one dish.
Pro Tip: In Thailand, street vendors often have a small charcoal grill nearby to re-crisp the pork belly right before adding it to the dish. You can replicate this at home by briefly placing sliced pork under a hot broiler for 1-2 minutes before adding it to your stir-fry.
Enjoy this authentic taste of Thailand!
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