Kai Palo (Thai Five-Spice Braised Eggs with Pork)
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Ingredients
- 500 g pork belly, skin scored
- 6 large eggs, hard-boiled and peeled
- 3 tbsp dark soy sauce
- 1 tsp chinese five-spice powder
- 2 star anise
- 1 cinnamon stick
- 2 tbsp palm sugar
- 3 garlic cloves
- 200 g firm tofu, cubed
Nutrition (per serving)
- Calories
- 759 kcal
- Protein
- 37.3 g
- Carbohydrate
- 10.9 g
- of which sugars
- 9 g
- Fat
- 61.5 g
- of which saturates
- 20.6 g
- Fibre
- 1.2 g
- Salt
- 2.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pork belly into bite-sized chunks.
- 2
Crush the garlic and fry in a little oil in a large pan for 1 minute until fragrant.
- 3
Add the pork and brown all over for 5 minutes.
- 4
Add the dark soy sauce, five-spice powder, star anise, cinnamon stick, palm sugar and enough water to cover.
- 5
Bring to a simmer, cover and cook for 45 minutes until the pork is tender.
- 6
Add the peeled boiled eggs and tofu, and simmer uncovered for 10 minutes until the sauce has reduced and everything is well coated.
- 7
Serve with jasmine rice.
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