Photograph of the finished Kai palo

Thailand · Trứng kho ngũ vị kiểu Thái

Kai palo

1 hr 30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pork belly Pork belly 9.9 oz
  • Photograph of Tofu Tofu 5.6 oz
  • Photograph of Five-spice powder Five-spice powder 0.4 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sweet black bean sauce Sweet black bean sauce 2 ⅔ tbsp
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Coriander Coriander 0.4 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Cinnamon Cinnamon 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking