Featured in Thai Main Dishes:
Pork Belly and Egg Stew

Pork Belly and Egg Stew

A classic all time Thai favorite stew, this recipe for Moo Palo is easy to prepare. It has a tasty and fragrant broth made with Chinese 5 Spice Powder, making it rich with the flavor of cinnamon, star anise, cumin, and coriander seed.

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Ingredient List:

• 1 pound Pork Belly
  (cut into 1 inch pieces)
• 4 hard-boiled Chicken Egg
  (cooled and peeled)
• 3 - 4 Coriander Root
  (enough to get about 2 teaspoons of chopped root)
• 3 - 4 large cloves Garlic
• 1 teaspoon Black Peppercorns
• 1 teaspoon Five Spice Powder
• 3 Tablespoons Light Soy Sauce
• 1 Tablespoon Dark Sweet Soy Sauce
• 4 Tablespoons Coconut Sugar
  (or palm sugar; brown sugar)
• 1 Tablespoon Vegetable Oil
• 3 Cups Water

Basic Directions:

Boil and peel 4 large eggs.

Cut the pork belly into small pieces.

Grind the coriander root, garlic, and black peppercorns into a rough paste.

Fry the herb paste in oil for a few seconds, then add the meat. Braise (fry) for about five minutes or until well browned.

Add water, seasoning, and eggs. Simmer for 45 minutes.

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