Main CourseDinner

Kai Palo

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

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 1.086 kcal

Allergeneninformatie: kan eieren, gluten, weekdieren en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gpork belly, cut into 1.5 inch cubes
4 stlarge egg, hard-boiled and peeled
6 teentjegarlic, smashed
1 tlwhite peppercorn
2 stcoriander root, chopped, or stems if roots unavailable
2 ststar anise
1 stcinnamon stick
3 elsoy sauce
1 eldark soy sauce
1 eloyster sauce
2 elpalm sugar, chopped or grated
4 kopjewater
1 elvegetable oil

for serving

4 kopjesteamed jasmine rice(optioneel)

garnish

2 elfresh coriander, chopped(optioneel)

Keukengerei

dutch oven · large pot · mortar and pestle

De bereidingswijze

Stap voor stap

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

Voedingswaarden

49%Score

Calorieën: 1.085,6kcal
Eiwit: 33,5g
Koolhydraten: 68,1g
Vet: 79g
Vezels: 3,3g
Suiker: 7,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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