By admin 
Thai Kana Moo Grob is a beloved dish that perfectly balances crispy textures with bold, savory flavors. This delightful combination of crunchy pork belly and stir-fried Chinese broccoli (kana) creates a satisfying meal that’s both comforting and exciting to the palate. Making this dish at home may seem intimidating, but with the right techniques and ingredients, you can easily recreate the authentic taste of Thai street food in your kitchen.
To start, selecting the right cut of pork is crucial for achieving that coveted crispy texture. Pork belly with skin on works best because it has layers of fat and meat that render beautifully when cooked properly. Begin by blanching the pork belly in boiling water for about five minutes to remove impurities and soften the skin slightly. Afterward, pat it dry thoroughly-this step is essential to ensure maximum crispiness during frying.
Next comes one of the most important steps: scoring or pricking the pork skin gently with a fork or knife without cutting too deeply into the meat. This allows heat to penetrate evenly while helping excess fat escape during cooking, resulting in crackling skin that shatters delightfully when bitten into.
The pork belly should then be fried twice for optimal crunchiness. The first fry involves submerging it in hot oil (around 160°C or 320°F) until cooked through but not yet golden brown-about 10-15 minutes depending on thickness. Remove from oil and let it rest; this initial frying renders out much of the fat beneath the skin. For extra crispness just before serving, do a quick second fry at higher temperature (190°C or 375°F) until golden and crackling.
While preparing your crispy pork belly, focus on making a flavorful stir-fry sauce typical of Thai cuisine’s balance between salty, sweet, spicy, and umami notes. A mix of oyster sauce provides richness; light soy sauce adds saltiness; fish sauce contributes depth; palm sugar brings sweetness; garlic offers pungency; fresh chilies introduce heat; all combined harmoniously with chicken stock or water to create a luscious coating for vegetables.
Chinese broccoli (kana), which has thick stems and tender leaves, is ideal for this dish due to its slight bitterness complementing rich pork flavors beautifully. Blanch kana briefly in boiling water just until bright green then drain well so it remains crisp-tender when tossed later into your wok along with minced garlic over medium-high heat.
Finally, combine everything by tossing stir-fried garlic-infused kana together with chopped pieces of crispy moo grob in your pan along with prepared sauce mixture until well coated and heated through thoroughly.
Serving Thai Kana Moo Grob Pork Recipe immediately ensures you enjoy every bite at its crispiest state alongside steamed jasmine rice-a perfect vehicle soaking up all those wonderful sauces left behind! With these simple yet precise steps emphasizing technique as much as flavor balance you’ll master this iconic Thai dish sure to impress family or guests alike every time you make it at home!