Main CourseDinner

Kai Palo

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

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.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 1,086 kcal

Allergen information: may contain eggs, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpork belly, cut into 1.5 inch cubes
4 pcslarge egg, hard-boiled and peeled
6 clovegarlic, smashed
1 tspwhite peppercorn
2 pcscoriander root, chopped, or stems if roots unavailable
2 pcsstar anise
1 pcscinnamon stick
3 tbspsoy sauce
1 tbspdark soy sauce
1 tbspoyster sauce
2 tbsppalm sugar, chopped or grated
4 cupwater
1 tbspvegetable oil

for serving

4 cupsteamed jasmine rice(optional)

garnish

2 tbspfresh coriander, chopped(optional)

Equipment

dutch oven · large pot · mortar and pestle

The method

Step by step

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.
About 5 min
Cook’s 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.
About 1 min
3
Add the prepared paste to the pot and sauté for 1-2 minutes until fragrant.
About 2 min
Cook’s 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.
About 8 min
Cook’s note: Browning the pork adds depth of flavor to the stew.
5
Stir in the star anise and cinnamon stick.
About 1 min
6
Pour in the soy sauce, dark soy sauce, and oyster sauce. Add the palm sugar and water.
About 1 min
Cook’s 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.
About 40 min
Cook’s 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.
About 15 min
Cook’s 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.
About 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 serving

Nutrition

49%Score

Calories: 1,085.6kcal
Protein: 33.5g
Carbs: 68.1g
Fat: 79g
Fibre: 3.3g
Sugar: 7.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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