BRAISED PORK AND EGG STEW | KAI PALO | ไข่พะโล้

The broth of this stew is rich in savoriness, sweetness, and comforting spices. Tender pork belly, hardboiled eggs, and fried-dried bean curds have absorbed all of the flavors nicely and it goes perfectly with jasmine rice. This aromatic stew is enjoyed throughout many Asian countries, each having their own variation. It was one of my favorites growing up. The elders would add pork meat with the skin on, simmered to the point where it became so soft and gelatinous. That's another variation but in this video, I show you how I enjoy making it.
When I think of the Autumn season, I think of all of the spices and coziness associated with this time of the year. The five spice and added cinnamon and star anise in this stew truly embody that for me. Enjoy!
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INGREDIENTS
Pork Belly - 1.5 lb or 680 g
Fried Bean Curd - 1.5 cup or 270 g
Hardboiled Eggs - 7 jumbo eggs (shelled)
Garlic - 6 cloves
Cilantro Roots - 7 roots (see video for the size I used)
Whole Black Pepper - 1 tbsp
Palm Sugar - 4 tbsp or 58 g (came in a block, I shaved it and packed lightly to measure)
Cinnamon - 3 sticks
Star Anise - 6 pieces
Chinese Five Spice Powder - 1 tbsp
Ginger - 1 two inch knob (smacked with back of knife to release flavor)
Vegetable Oil - 2 tbsp
Thai Dark Soy Sauce - 1 tbsp (sweet kind, not salty)
Light Soy Sauce - 1 tbsp
Fish Sauce - 1.5 tbsp
Golden Mountain Seasoning Sauce - 1.5 tbsp
Water - 5 cups
(Taste adjust flavors to your liking. Should be savory and a bit sweet)
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📖 CHAPTERS
Intro 00:00
Herb Paste 00:34
Making the Stew 01:04
Serving 05:35
Eating & Outro 06:01
#braisedpork #porkeggstew #potluck #fivespice