Kai Palo, a Chinese influenced dish, is an amazingly fragrant Thai stew comprised of pork belly and eggs as well as a combination of herbs and spices.
- Water
- 6.5 ounces fried tofu optional
- 4 eggs
- 3 cloves garlic
- 1 pound pork belly
- 1 star anise
- 1 tbsp brown sugar
- 1/4 cup cilantro
- 1/4 tsp black peppercorns
- 1/8 inch galangal slice
- 3 tsp black soy sauce
- 1 tsp light soy sauce
- 1 tsp fish sauce
-
Marinate pork with one teaspoon of black soy sauce and let it sit for 10-15 minutes.
-
In a mortar, pound the garlic, black peppercorns, and cilantro into a paste.
-
Heat a pot on medium-high heat and add the pork belly. Then, add the cilantro, black pepper and garlic paste. Next, add one teaspoon of light soy sauce, one teaspoon of black soy sauce and the brown sugar. Stir-fry everything together for 2-3 minutes.
-
Pour water in the pot so it covers the meat. Add one more teaspoon of black soy sauce, one teaspoon of fish sauce and a 1/8-inch slice of galangal. Galangal is hard to find so if you cannot find it, you can omit this from the ingredient list.
-
Bring it to a boil and then let it simmer for 1 hour.
-
Boil eggs for 6 minutes. Let the eggs cool down and peel. After 30 minutes of cooking the kai palo, add in the boiled eggs and fried tofu. Continue simmering for 30 more minutes until it has reached an hour.
-
After 1 hour, turn off the heat and your stew is ready!