This Thai dish called “”kai palo” is one of my favourite dishes. A lot of Thai people would say that it’s their childhood favorite because they got it at school. This is so much better then our Dutch “Boterham met Kaas”. These hard boiled eggs and tender pork belly are simmered in a sweet-salty five-spice broth…how could any kid not like it! Even now as a adult its one of my favourites and specially for my non-spicy eating friends. If they ask me to make Thai dish that is not spicy I would make this. So why not share it with you guys!
Spice bag vs Five-spice powder
For this recipe you can use five-spice powder for convenience if you are in a hurry or lazy. But keep in mind that you that the powder will collect at the bottom of the pot and the last spoons will be full of powder. If you are using all spices like in the recipe I highly recommend using a spice bag or a cheese cloth to put all the spices in. If you don’t have it, strain the broth before serving so you won’t eat the cloves or cinnamon stick by accident.
What are Tofu Puffs?
Tofu puffs (tow-hu tawt in Thai) are deep-fried tofu cubes (or triangles) very chewy and absorbent, perfect for saucy dishes like stews and broths. Their airy and spongy texture with a crispy outside makes them also very good for stuffing, but also amazing in stir fries.
Five-Spice Eggs and Pork Belly Stew ไข่พะโล้
Ingredients
Spice bag
- 2 cinnamon sticks (about 20cm total)
- 8 cloves
- 2 star anise
- 1 tsp coriander seeds
- ½ tsp sichuan peppercorns
- 3 cilantro roots or 10 cilantro stems
- Use a spice bag if you can find one or just toss it in.
- You can also use the five spice powder if you want to make it easier. Just take 1 tbsp and add it to the broth add more to taste.
The Stew
- 600 gr pork belly, 3 cm chunks
- ½ tsp salt
- 60 gr Palm sugar
- 5 cups unsalted pork or chicken stock, 4 cups if using Instant Pot
- 2 tbsp soy sauce
- 1 tbsp Golden Mountain Sauce, or sub soy sauce
- 1 tbsp oyster sauce
- 2-3 tsp black soy sauce or dark soy sauce
- ½ tsp white pepper, ground
- 4 gloves garlic, crushed
- 6-8 eggs (as many as you like, about 1-2 per person)
- 8 tofu puffs, halved
- Jasmin Rice
Instructions
- Crush cinnamon sticks just until they break into smaller pieces, then add them to a dry saute pan along with star anise, cloves, coriander seed and Sichuan peppercorns.
- Toast over medium high heat, stirring constantly until the coriander seeds start to darken slightly. Remove from heat and place in the spice bag or set aside.
- Add cilantro stems or roots into the bag if you have it or just add them to the spices.
- Optional step for extra flavour if you have time: In a heavy-bottomed pot, add a little oil to coat the bottom then heat on high. Toss pork belly in ½ tsp salt, then sear until browned on at least two sides. Remove and set aside. Pour off any excess fat collected in the pot but do not wash the pot.
- In the same pot add palm sugar and melt over medium high heat. Once melted, keep stirring until it turns a dark caramel colour. Immediately add stock to stop the cooking; the sugar will harden, this is okay.
- Add soy sauce, Golden Mountain sauce, oyster sauce, black/dark soy sauce, white pepper, garlic and the spice bag. If you didn't sear the pork, add the ½ tsp salt at this stage.
- Add the pork and simmer gently for 2 – 2.5 hours, loosely covered, until the pork is fork-tender.
- Meanwhile, cook the eggs in boiling water for 8 minutes. Once done place in a bowl of cold water to cool. Peel the eggs; be gentle as the yolks are still soft.
- Once pork is done, add eggs and tofu puffs and simmer another 8 minutes. Taste and adjust seasoning if needed.
- Let the stew sit for at least 30 minutes before serving, and preferably one day in advance so the eggs can have a chance to absorb the flavour.
- Serve with jasmine rice. Enjoy!
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