Kai Palo

下ごしらえ

材料

作り方

手順

1. 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.

   約5 分

   調理のヒント： This aromatic paste is crucial for the dish's flavor.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat.

   約1 分

3. 3

   Add the prepared paste to the pot and sauté for 1-2 minutes until fragrant.

   約2 分

   調理のヒント： Be careful not to burn the garlic.

4. 4

   Add the pork belly cubes to the pot and sear on all sides until lightly browned.

   約8 分

   調理のヒント： Browning the pork adds depth of flavor to the stew.

5. 5

   Stir in the star anise and cinnamon stick.

   約1 分

6. 6

   Pour in the soy sauce, dark soy sauce, and oyster sauce. Add the palm sugar and water.

   約1 分

   調理のヒント： Ensure the palm sugar dissolves completely.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.

   約40 分

   調理のヒント： Simmering slowly helps tenderize the pork and develop flavors.

8. 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.

   約15 分

   調理のヒント： The eggs will absorb the rich flavors of the stew.

9. 9

   Taste and adjust seasoning if necessary, adding more soy sauce or palm sugar to your preference.

   約1 分

10. 10

    Remove the star anise and cinnamon stick before serving.

11. 11

    Serve Kai Palo hot with steamed jasmine rice, garnished with fresh coriander if desired.