Moo Palo (Thai Pork Belly Stew with Eggs)

Moo Palo (Thai Pork Belly Stew with Eggs)

Fragrant with star anise, a five-spice powder and cinnamon, this stewed pork dish is famous in Thailand. “Moo” means pig and “kai” means egg. Cilantro roots are also made the most of for the stewing liquid.

Cooking time
60 minutes
  • Nutrition facts are for one serving.
  • Nutritional values were calculated for 4 servings.

Ingredients(Servings: 4)

pork belly (block, cut into 3-4 cm/1.5 in. thick slices)

400 g (14.1 oz.)

boiled eggs


cilantro roots



3 cloves

white pepper

1 tsp

cinnamon sticks


star anise


five-spice powder

1 tsp

palm sugar

60 g (2.1 oz.)

cooking oil

1 Tbsp


600 ml (20.3 fl. oz.)

cilantro leaves (garnish, optional)

as desired


  1. Use a mortar and pestle or a food processor to prepare a paste from the cilantro roots, garlic and white pepper. 
  2. Heat the cooking oil over medium in a pot, add in (1) and saute until fragrant. Add and mix in the soy sauce and palm sugar, then add in the pork belly and coat with the stewing liquids while browning all surfaces.
  3. Add the water to (2), bring to a boil and remove any scum that forms. Add in the cinnamon sticks, star anise, five-spice powder and boiled eggs, then allow to simmer for about 40 to 45 minutes. After tasting, add soy sauce and palm sugar (both extra) to adjust the flavor if necessary.
  4. Remove the boiled eggs and cut in half lengthwise. Arrange the pork in bowls, ladle on the stewing liquids and garnish with the cilantro leaves.

Cooking Basics

Eggs - boiling

Remove the eggs from a refrigerator about 30 minutes prior to return to room temperature. Place a small amount of salt into boiled water, then add in the eggs. Using a ladle to gently add in the eggs can help prevent cracking. Once the desired boiling time has passed, remove the eggs into cold water and allow to cool completely.

  • Recipe Yurico Aoki
  • Styling Yuki Murakami
  • Photo Akira Maeda

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