Moo Grob

Moo Grob Recipe

0 Rating

About Moo Grob Recipe:

Moo Gorb is a crispy deep-fried pork belly and is most often used as a meat ingredient in the stir-fried dishes Pad Kraphao, Moo Grob, and Pad Kana Moo Grob. Its delicious and easy to make at home and is the best dinner or lunch recipe when seved with steamed rice and boiled eggs along with some salad.

... Read More
  • 4 Ingredients
Adjust Servings :

Ingredients for Moo Grob Recipe

  • 250 gram Pork belly
  • As required Salt
  • 1 teaspoon Vinegar
  • As required Oil
  • 20g Fat(33.46%)
  • 38g Protein(65.82%)
  • < 1g Carbs(0.00%)
  • g Fiber(0.00%)
  • Other(0.72%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Moo Grob Recipe


Slice the pork belly into pieces about 6-8inches long by 1 inch thick.


In a saucepan add quarter cups of water, 1tbsp salt, and 1 tbsp vinegar. Once it comes to a boil add the pieces of pork.


Cover it with a lid and boil slowly for 10-15mins. Drain the water and let the pork dry completely. Pat dry with a paper towel if needed.


Meanwhile, add one cup of desi drawn butter or one cup of standard oil during a pan. Heat up ghee/oil on high flame and fry all sliced onion to brownness at that time, take away all deep-fried onion from oil and keep aside to feature to meat masala.

step 5


Check the meat nearly when forty-five minutes to one-hour preparation. If meat is tendered ninetieth then bring the flame to high till all water with meat is burnt.


Now add battered yogurt, all deep-fried onion, garlic paste, ginger paste, and every one whole spice for biryani masalah. Combine them well on ¾ flame till five minutes then scale back the flame to 1/3 and canopy the lid. Currently, during a preparation pot add soaked rice and whole spices for boiling rice and salt and boil them on high flame. Till they

step 10


Drain the water of the rice utterly and straightaway takes ½ of the seventy-fifth braised rice and unfold them during a huge preparation pot wherever you wish to terminate the biryani and at that time unfold all of the meat and masala on top of that layer of rice then unfold the ultimate layer of remaining ½ rice over the meat.


Now unfold the remaining 2/3 of ghee/oil over the ultimate layer of rice then dissolve saffron during very little milk and meet the highest layer of rice then dissolve alter kewda water and unfold on the ultimate layer of rice. Then seal the pot with a good lid. Place this sealed pot on a tawa.


Cook it on high flame for five minutes then scale back the flame to ½ flame and cook for ten to fifteen additional minutes. When quarter-hour total, take away the sealed pot from that hot plate and keep aside for five to eight minutes then open the lid leave it like this for one minute then combine the rice and meat masala from one aspect. Dish it out and serve with reata and shaami kabab.