Kai Palo (Thai Five Spice Egg and Pork Stew)
Boiled eggs and pork belly slowly braised in a sweet, dark five spice broth with garlic, coriander root and palm sugar. Thai-Chinese comfort food with rice.
Ingredients
- 500g pork belly, cut into 3cm pieces
- 6 eggs
- 4 coriander roots (or 1 bunch coriander stems), scraped
- 6 cloves garlic, peeled
- 1 tsp white peppercorns, or 1/2 tsp ground white pepper
- 1 tbsp neutral oil
- 60g palm sugar, chopped
- 1 1/2 tsp five spice powder
- 1 cinnamon stick
- 2 star anise
- 2 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 1 tbsp fish sauce
- 1.2 litres water
- 200g fried tofu puffs, halved (optional)
Instructions
- Boil the eggs for 8 minutes, cool in cold water and peel. Blanch the pork in boiling water for 3 minutes, then drain and rinse.
- Pound the coriander roots, garlic and white pepper to a rough paste in a mortar and pestle.
- Heat the oil in a large pot over medium heat. Fry the paste for 1 minute until fragrant, then add the palm sugar and stir until it melts and turns light caramel.
- Add the pork and stir to coat. Add the five spice, cinnamon and star anise and fry for 30 seconds.
- Pour in the dark soy, light soy, fish sauce and water. Add the eggs and bring to the boil, then reduce to a gentle simmer.
- Cover partly and simmer for 60-70 minutes, turning the eggs now and then, until the pork is very tender and the eggs are deep brown. Add the tofu puffs for the last 15 minutes.
- Taste and balance with more sugar or fish sauce. Serve in bowls with jasmine rice and chilli vinegar.
About this dish
Kai palo (ไข่พะโล้) is a Thai-Chinese home braise: eggs and pork belly simmered for an hour in a sweet, aromatic broth of five spice, garlic and coriander root, coloured a deep mahogany by dark soy sauce. It is cheap, filling and, like most braises, even better the next day.
Dark soy is thicker and less salty than light soy, so it's used for colour and a molasses-like sweetness. Our dark soy sauce guide explains the difference. If you like this, try khao kha moo or the Vietnamese cousin, thit kho trung.
Tips for the best result
- Caramelise the palm sugar lightly before adding the liquid. It gives the broth its depth.
- Keep it at a gentle simmer so the eggs don't go rubbery.
- Make it a day ahead. The eggs take on more colour and flavour overnight.
Substitutions
- Pork belly: pork shoulder or chicken drumsticks (simmer drumsticks for 40 minutes).
- Palm sugar: brown sugar.
- Coriander root: a handful of coriander stems.
Storage
Keeps in the fridge for 4 days. Reheat gently on the stove. Don't freeze it, as the eggs go spongy.
Kai palo FAQs
What is the difference between dark and light soy sauce?
Light soy is thinner and saltier and is used for seasoning. Dark soy is aged longer with molasses or sugar, so it is thicker, sweeter and darker, and mostly adds colour.
Is kai palo spicy?
No. It is sweet and savoury. Thai families serve it with a chilli vinegar on the side for anyone who wants heat.
Where can I buy coriander root in Australia?
Buy coriander with the roots still on from Asian grocers and markets. Many supermarket bunches have the roots trimmed, so use the lower stems instead.
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