Thai Soy Braised Pork Belly
This Kai Palo, or Thai pork belly and egg stew, is seriously addictive. Think slow-cooked tender pork belly, aromatic spices, soft-boiled eggs and an umami broth.
Serves
4
Garlic Bulb
Shallot
Pork Belly
Fresh Coriander
Brown Sugar
Hot Water
Chicken Powder
Soy Sauce
Oyster Sauce
Golden Mountain Seasoning Sauce
Dark Soy Sauce
Fish Sauce
Salt
Egg
Firm Tofu
Deep Fried Tofu Puff
FOR THE SPICES:
Cinnamon Stick
Clove
Coriander Seed
Star Anise
Whole White Peppercorns
Sichuan Peppercorn
TO SERVE (OPTIONAL):
Cooked Jasmine Rice
Steamed Greens
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Notes (1)
A
Adam H.
a day ago
This was lovely, I used a pressure cooker and less liquid which cut the cooking time down by 1hr 30. I think next time I would add the spices in a spice bag as the whole spices were a bit much spread throughout the dish. I also skipped the tofu. But the melting pork belly was so good and I also have some of the broth left over.