Main CourseDinner

Kai Palo

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

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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 20 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 1086 kcal

Informacije o alergenih: lahko vsebuje jajca, gluten, mehkužci in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

500 gpork belly, cut into 1.5 inch cubes
4 koslarge egg, hard-boiled and peeled
6 strokgarlic, smashed
1 žličkawhite peppercorn
2 koscoriander root, chopped, or stems if roots unavailable
2 kosstar anise
1 koscinnamon stick
3 žlicasoy sauce
1 žlicadark soy sauce
1 žlicaoyster sauce
2 žlicapalm sugar, chopped or grated
4 skodelicawater
1 žlicavegetable oil

for serving

4 skodelicasteamed jasmine rice(neobvezno)

garnish

2 žlicafresh coriander, chopped(neobvezno)

Oprema

dutch oven · large pot · mortar and pestle

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

49%Ocena

Kalorije: 1085,6kcal
Beljakovine: 33,5g
Ogljikovi hidrati: 68,1g
Maščobe: 79g
Vlaknine: 3,3g
Sladkorji: 7,8g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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