Moo Palo Recipe (Thai Braised Pork Belly and Egg)

Ingredients

• 6 boiled eggs
• 2 tbsp dark soy sauce
• 4 cloves garlic
• 3 coriander root
• 1 tsp white peppercorns
• 2 tbsp oil
• 500 g pork belly
• 5 tbsp palm sugar
• 1 tbsp five spice powder
• 1 cinnamon stick
• 1 star anise
• 1/2 tsp salt
• 3 tbsp light soy sauce
• 1 l water

Steps

1. 1

   Soak and peel eggs: Boil the eggs until hard-boiled, peel, and soak them in dark soy sauce, turning to coat evenly. Set aside.

2. 2

   Prepare pork belly: Cut pork belly into 1.5-inch chunks and pat dry with paper towels to help them brown better.

3. 3

   Make the aromatic paste: Use a mortar and pestle to pound garlic, coriander root, and white peppercorns into a rough paste.

4. 4

   Sauté the paste: Heat oil in a large pot over medium heat. Add the paste and sauté until fragrant.

5. 5

   Add seasonings: Stir in star anise, cinnamon stick, five-spice powder, and palm sugar. Cook until the mixture is aromatic and the sugar melts.

6. 6

   Caramelize the sauce: Let the mixture gently bubble until it thickens and deepens in color.

7. 7

   Sear the pork: Add pork belly and sear until browned on all sides, making sure it’s coated in sauce.

8. 8

   Simmer: Pour in water, light soy sauce, and salt. Bring to a boil, cover, reduce heat, and simmer for 1 hour.

9. 9

   Add eggs and finish: Add the soaked eggs to the pot and simmer (covered) for another 30 minutes, or until pork is tender. Serve hot with jasmine rice.