Main CourseDinner

Kai Palo

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

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 20 min
Porcije: 4
Težina: Srednje
Po porciji: 1.086 kcal

Informacije o alergenima: može sadržavati jaja, gluten, mekušci i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

500 gpork belly, cut into 1.5 inch cubes
4 komlarge egg, hard-boiled and peeled
6 češanjgarlic, smashed
1 žličicawhite peppercorn
2 komcoriander root, chopped, or stems if roots unavailable
2 komstar anise
1 komcinnamon stick
3 žlicasoy sauce
1 žlicadark soy sauce
1 žlicaoyster sauce
2 žlicapalm sugar, chopped or grated
4 šalicawater
1 žlicavegetable oil

for serving

4 šalicasteamed jasmine rice(neobavezno)

garnish

2 žlicafresh coriander, chopped(neobavezno)

Oprema

dutch oven · large pot · mortar and pestle

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

49%Ocjena

Kalorije: 1.085,6kcal
Bjelančevine: 33,5g
Ugljikohidrati: 68,1g
Masti: 79g
Vlakna: 3,3g
Šećeri: 7,8g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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