Main CourseDinner

Kai Palo

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

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.

O rețetă originală de Forkin

Durată totală: 1 oră 20 min.
Porții: 4
Dificultate: Medie
Per porție: 1.086 kcal

Informații despre alergeni: poate conține ouă, gluten, moluște, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

500 gpork belly, cut into 1.5 inch cubes
4 buc.large egg, hard-boiled and peeled
6 cățelgarlic, smashed
1 lingurițăwhite peppercorn
2 buc.coriander root, chopped, or stems if roots unavailable
2 buc.star anise
1 buc.cinnamon stick
3 lingurăsoy sauce
1 lingurădark soy sauce
1 lingurăoyster sauce
2 lingurăpalm sugar, chopped or grated
4 canăwater
1 lingurăvegetable oil

for serving

4 canăsteamed jasmine rice(opțional)

garnish

2 lingurăfresh coriander, chopped(opțional)

Ustensile

dutch oven · large pot · mortar and pestle

Mod de preparare

Pas cu pas

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

Valori nutriționale

49%Scor

Calorii: 1.085,6kcal
Proteine: 33,5g
Carbohidrați: 68,1g
Grăsimi: 79g
Fibre: 3,3g
Zahăr: 7,8g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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