Kai Palo/Thai Braised Pork Belly & Eggs/ No Black Soy Sauce

Growing up in Thailand, I thought EVERYONE know this familiar recipe “Kai Palo” This is definitely one of my childhood favorite recipe. My grandma often cooked this recipe for us. The boiled eggs and tender pork belly are simmered in a sweet, salty, and soothing scent of fragrant spices broth and perfectly serving with jasmine rice as a one-dish meal.
Special thanks to my grandma for teaching me this great classic Thai recipe.
#ThaiBraisedPorkAndEgg #KaiPalo #StewedPorkAndEggWithFiveSpices
Ingredients
600 g pork belly
6 cups unsalted pork or chicken stock
2 cinnamon sticks
5-6 pc star anise
180 ml fish sauce or soy sauce
240 g palm sugar
6 peeled hard-boiled eggs
2 Tsp white peppercorns
2 Tsp galangal
4-5 coriander (cilantro) roots
4-5 garlic cloves
1 Tbsp vegetable oil
1 Tsp of salt for boiling eggs
a bunch of coriander leaves
📖 CHAPTERS
00:00 Intro
00:51 Herb paste
02:37 How to cut the pork belly
02:51 How to boil the egg
03:33 Making the stew
07:25 Serving
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About Me :
I am a Thai chef instructor who’s highly skilled in Royal Thai cooking, Thai authentic food and Thai carving fruit and vegetable .Thai cooking which is I am passionate about Cooking is all about my inspiration and motivation that drives me to develop my Thai cooking skills to my best. as I am original Thai Chef, I decided to make this channel to share everyone about Thai cooking because I would like to introduce my truly Thai cooking skills to everyone who’s interested in Thai food and also bring historical of Thai taste to your own home.
: Ramida is invited host of a Canadian TV show Curieuxbegin (TeleQuebec)
: Creator and host of the KZbin Channel MasterChef Ramida-ThaiFoodExpert
: Experienced in interviews published about Thai food in blogs IGA Montreal.
: Provided Thai food service catering for gala show cosmopolitanfashionweek 2021 in Montreal.
: Invited chef for teaching Thai cooking at academie culinaire in Montreal.
: Invited cooking instructor for Royal Thai cuisine cooking classes at BCD culinary Vancouver.
: I’ve been running my business cooking classes in Montreal for years.
I am now live in Montreal Canada, but I go home to Thailand every year to see my family, to stay in touch with my culture and to find more interesting things to share with you all.
Master Chef Ramida
By Ramida Inthanoochit

[@ChefRamidaThaiFoodExpert]

ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ | ＳＵＢＳＣＲＩＢＥ Thank you so much for watching. Let me know if you have any questions or comments.

[@marietewhare4783]

Very nice thankyou 🙏

[@ChefRamidaThaiFoodExpert]

with pleasure :)

[@nakhidbanjong6267]

My son’s favourite! Definitely going to follow your recipe. Lots of love from us here in Sydney.

[@ChefRamidaThaiFoodExpert]

Thank you so much Na, You are so sweet . Hope you’re all doing well too. sending you lots of love from my family ❤️

[@ckr1009]

Can we use chicken instead of pork?

[@ChefRamidaThaiFoodExpert]

Definitely! You can use chicken with the skin on to keep it juicy and tender in this slow-cooked dish. Enjoy making it and let me know how it turns out!