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Kai Palo (ไข่พะโล้) – Braised Eggs with Pork
More recipes: Thai recipes · All Asian recipes
Kai Palo (ไข่พะโล้) – Braised Eggs with Pork
Laura Chen
4
15 minutes
60 minutes
300
Thai
Main course
Kai Palo is a classic Thai dish in which eggs and pork are braised in an aromatic five-spice sauce.
Ingredients
- 6 hard-boiled eggs, peeled
- 500 g pork belly, cut into cubes
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 large onion, diced
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp five-spice powder
- 750 ml water
- 1 cinnamon stick
- 2 star anise
- 1 scallion, sliced, for garnish
Instructions
- Heat the oil in a large pot and sauté the garlic and onions until soft.
- Add the pork belly and fry over medium heat until lightly browned.
- Add the soy sauce, dark soy sauce, sugar, salt and five-spice powder and stir well.
- Add the water, cinnamon stick and star anise and bring to a boil.
- Reduce the heat and add the eggs. Cover and braise over low heat for about 45 minutes.
- Stir occasionally and make sure the eggs stay covered with the sauce.
- Take the eggs out of the pot and cut them in half.
- Return the eggs to the pot and simmer for another 10 minutes.
- Garnish with the scallion and serve.
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More recipes: Thai recipes · All Asian recipes