Kai palo

Method

1. 1 Boil the eggs for 8 minutes, peel them, and let them drain.
2. 2 Grind coriander roots with garlic and black pepper to create an aromatic base mixture for the stew.
3. 3 Sauté the mixture with a little oil for 2 minutes, then add the sliced pork belly and stir-fry until browned.
4. 4 Caramelize the palm sugar until it turns amber, then pour it into a pot along with soy sauce, dark soy sauce, five-spice powder, and cinnamon sticks, adding enough water to cover the meat.
5. 5 Reduce the heat and simmer for 45 minutes, then add the eggs and fried tofu and simmer for another 20 minutes until they are coated in a glossy brown color.
6. 6 Taste again to balance the sweet and salty flavors, and serve hot with white rice.

With an appliance

• Pressure cooker 55 min

  Replace the braised pork in step 5: cook the pork belly in five-spice water under high pressure for 15 minutes, then release the pressure naturally for 10 minutes; add the eggs and tofu after opening the lid, and braise for another 15 minutes until browned.