Main CourseDinner

Kai Palo

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

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.

Оригинальный рецепт от Forkin

Общее время: 1 ч 20 мин
Порции: 4
Сложность: Средне
На порцию: 1 086 kcal

Информация об аллергенах: может содержать яйца, глютен, моллюски и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

500 gpork belly, cut into 1.5 inch cubes
4 шт.large egg, hard-boiled and peeled
6 зубчикgarlic, smashed
1 ч. л.white peppercorn
2 шт.coriander root, chopped, or stems if roots unavailable
2 шт.star anise
1 шт.cinnamon stick
3 ст. л.soy sauce
1 ст. л.dark soy sauce
1 ст. л.oyster sauce
2 ст. л.palm sugar, chopped or grated
4 стаканwater
1 ст. л.vegetable oil

for serving

4 стаканsteamed jasmine rice(необязательно)

garnish

2 ст. л.fresh coriander, chopped(необязательно)

Инвентарь

dutch oven · large pot · mortar and pestle

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

49%Оценка

Калории: 1 085,6kcal
Белок: 33,5g
Углеводы: 68,1g
Жиры: 79g
Клетчатка: 3,3g
Сахара: 7,8g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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