Main CourseDinner

Kai Palo

Name: Kai Palo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 racions
Cuisine: thai
Ingredients: 500 g pork belly cut into 1.5 inch cubes; 4 u large egg hard-boiled and peeled; 6 gra garlic smashed; 1 ct white peppercorn; 2 u coriander root chopped, or stems if roots unavailable; 2 u star anise; 1 u cinnamon stick; 3 cs soy sauce; 1 cs dark soy sauce; 1 cs oyster sauce; 2 cs palm sugar chopped or grated; 4 tassa water; 1 cs vegetable oil; 4 tassa steamed jasmine rice (opcional); 2 cs fresh coriander chopped (opcional)

Kai Palo is a comforting Thai-style five-spice pork and egg stew, traditionally made with hard-boiled eggs and tender pork belly or shoulder. The rich, savory broth is infused with aromatic spices and a touch of sweetness. It's a satisfying dish often served with steamed jasmine rice.

Una recepta original de Forkin

Temps total: 1 h 20 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.086 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, mol·luscs i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gpork belly, cut into 1.5 inch cubes
4 ularge egg, hard-boiled and peeled
6 gragarlic, smashed
1 ctwhite peppercorn
2 ucoriander root, chopped, or stems if roots unavailable
2 ustar anise
1 ucinnamon stick
3 cssoy sauce
1 csdark soy sauce
1 csoyster sauce
2 cspalm sugar, chopped or grated
4 tassawater
1 csvegetable oil

for serving

4 tassasteamed jasmine rice(opcional)

garnish

2 csfresh coriander, chopped(opcional)

Estris

dutch oven · large pot · mortar and pestle

Elaboració

Pas a pas

1
In a mortar and pestle, pound the garlic, white peppercorns, and coriander root until a fine paste forms. Alternatively, finely mince and mix them together.
Uns 5 min
Nota de cuina: This aromatic paste is crucial for the dish's flavor.
2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Uns 1 min
3
Add the prepared paste to the pot and sauté for 1-2 minutes until fragrant.
Uns 2 min
Nota de cuina: Be careful not to burn the garlic.
4
Add the pork belly cubes to the pot and sear on all sides until lightly browned.
Uns 8 min
Nota de cuina: Browning the pork adds depth of flavor to the stew.
5
Stir in the star anise and cinnamon stick.
Uns 1 min
6
Pour in the soy sauce, dark soy sauce, and oyster sauce. Add the palm sugar and water.
Uns 1 min
Nota de cuina: Ensure the palm sugar dissolves completely.
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
Uns 40 min
Nota de cuina: Simmering slowly helps tenderize the pork and develop flavors.
8
Add the hard-boiled eggs to the pot and continue to simmer, covered, for another 10-15 minutes, or until the pork is very tender and the sauce has thickened slightly.
Uns 15 min
Nota de cuina: The eggs will absorb the rich flavors of the stew.
9
Taste and adjust seasoning if necessary, adding more soy sauce or palm sugar to your preference.
Uns 1 min
10
Remove the star anise and cinnamon stick before serving.
11
Serve Kai Palo hot with steamed jasmine rice, garnished with fresh coriander if desired.

Per ració

Nutrició

49%Puntuació

Calories: 1.085,6kcal
Proteïnes: 33,5g
Hidrats de carboni: 68,1g
Greixos: 79g
Fibra: 3,3g
Sucre: 7,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Kai Palo in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat or in the microwave until warmed through.