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.
- 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
-
4
- cilantro roots
-
3
- garlic
-
3 cloves
- white pepper
-
1 tsp
- cinnamon sticks
-
2
- star anise
-
2
- five-spice powder
-
1 tsp
- Kikkoman Soy Sauce
-
6 Tbsp
- palm sugar
-
60 g (2.1 oz.)
- cooking oil
-
1 Tbsp
- water
-
600 ml (20.3 fl. oz.)
- cilantro leaves (garnish, optional)
-
as desired
Directions
- Use a mortar and pestle or a food processor to prepare a paste from the cilantro roots, garlic and white pepper.
- 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.
- 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.
- 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
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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