Main CourseDinner

Kai Palo

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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 20 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 1 086 kcal

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, nilviäiset, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

500 gpork belly, cut into 1.5 inch cubes
4 kpllarge egg, hard-boiled and peeled
6 kynsigarlic, smashed
1 tlwhite peppercorn
2 kplcoriander root, chopped, or stems if roots unavailable
2 kplstar anise
1 kplcinnamon stick
3 rklsoy sauce
1 rkldark soy sauce
1 rkloyster sauce
2 rklpalm sugar, chopped or grated
4 kuppiwater
1 rklvegetable oil

for serving

4 kuppisteamed jasmine rice(valinnainen)

garnish

2 rklfresh coriander, chopped(valinnainen)

Välineet

dutch oven · large pot · mortar and pestle

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

49%Pisteet

Kalorit: 1 085,6kcal
Proteiini: 33,5g
Hiilihydraatit: 68,1g
Rasva: 79g
Kuitu: 3,3g
Sokeri: 7,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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