Pork Belly and Egg Stew
Moo Palo is a classic Thailand dish of Chinese origin. It's prepared by braising pork belly slices in an herb paste made from coriander root, garlic, and black pepper, then simmering them with hard-boiled eggs in a sweet sauce that includes the flavors of cinnamon, star anise, cumin, coriander seed, and Sichuan pepper. The dish is close in flavor to Kha Moo and Moo Hong, both of which have similar seasonings.
Yield: 2 - 4 servings
Prep time: 20 Minutes
Cooking time: 45 Minutes
Ready in: About 1 Hour
- 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
1) Boil and peel 4 large eggs.
2) Cut the pork belly into small pieces.
3) Grind the coriander root, garlic, and black peppercorns into a rough paste.
4) Fry the herb paste in oil for a few seconds, then add the meat. Braise (fry) for about five minutes or until well browned.
5) Add water, seasoning, and eggs. Simmer for 45 minutes.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=69