Main CourseDinner

Kai Palo

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

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.

En original opskrift af Forkin

Tid i alt: 1 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 1.086 kcal

Allergenoplysninger: kan indeholde æg, gluten, bløddyr, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gpork belly, cut into 1.5 inch cubes
4 stk.large egg, hard-boiled and peeled
6 fedgarlic, smashed
1 tsk.white peppercorn
2 stk.coriander root, chopped, or stems if roots unavailable
2 stk.star anise
1 stk.cinnamon stick
3 spsk.soy sauce
1 spsk.dark soy sauce
1 spsk.oyster sauce
2 spsk.palm sugar, chopped or grated
4 kopwater
1 spsk.vegetable oil

for serving

4 kopsteamed jasmine rice(valgfrit)

garnish

2 spsk.fresh coriander, chopped(valgfrit)

Udstyr

dutch oven · large pot · mortar and pestle

Fremgangsmåde

Trin for trin

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.
Ca. 5 min.
Kokkens note: This aromatic paste is crucial for the dish's flavor.
2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
3
Add the prepared paste to the pot and sauté for 1-2 minutes until fragrant.
Ca. 2 min.
Kokkens note: Be careful not to burn the garlic.
4
Add the pork belly cubes to the pot and sear on all sides until lightly browned.
Ca. 8 min.
Kokkens note: Browning the pork adds depth of flavor to the stew.
5
Stir in the star anise and cinnamon stick.
Ca. 1 min.
6
Pour in the soy sauce, dark soy sauce, and oyster sauce. Add the palm sugar and water.
Ca. 1 min.
Kokkens note: 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.
Ca. 40 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 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.

Pr. portion

Næringsindhold

49%Score

Kalorier: 1.085,6kcal
Protein: 33,5g
Kulhydrat: 68,1g
Fedt: 79g
Kostfibre: 3,3g
Sukker: 7,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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