Main CourseDinner

Kai Palo

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

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 20 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 1.086 kcal

Alerjen bilgisi: yumurta, gluten, yumuşakçalar, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

500 gpork belly, cut into 1.5 inch cubes
4 adetlarge egg, hard-boiled and peeled
6 dişgarlic, smashed
1 çay kaşığıwhite peppercorn
2 adetcoriander root, chopped, or stems if roots unavailable
2 adetstar anise
1 adetcinnamon stick
3 yemek kaşığısoy sauce
1 yemek kaşığıdark soy sauce
1 yemek kaşığıoyster sauce
2 yemek kaşığıpalm sugar, chopped or grated
4 su bardağıwater
1 yemek kaşığıvegetable oil

for serving

4 su bardağısteamed jasmine rice(isteğe bağlı)

garnish

2 yemek kaşığıfresh coriander, chopped(isteğe bağlı)

Ekipman

dutch oven · large pot · mortar and pestle

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

49%Puan

Kalori: 1.085,6kcal
Protein: 33,5g
Karbonhidrat: 68,1g
Yağ: 79g
Lif: 3,3g
Şeker: 7,8g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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