Cherry & Dennis Helper Habitat
Thai Kai Palo Five-Spice Eggs and Pork
泰式五香滷蛋豬腩
Recipe overview
Thai Kai Palo slowly braises peeled eggs and pork belly in caramel five-spice broth.
01
Ingredients
Main ingredients
- 700 g pork belly
- 6 pieces eggs
- 1.2 L water
- 3 pieces coriander roots
Five-spice broth
- 3 tbsp palm sugar
- 4 tbsp soy sauce
- 2 tbsp fish sauce
- 2 pieces star anise
- 1 piece cinnamon
- 1 tsp white pepper
02
Tools
- deep pot
- small pan
- knife
- cutting board
- food thermometer
03
Steps
Step 1
Cut pork belly into chunks and pat dry
Cut pork belly into chunks and pat dry.
Step 2
Boil eggs from cold water for ten minutes
Boil eggs from cold water for ten minutes.
Step 3
Cool eggs and peel
Cool eggs and peel.
Step 4
Bruise coriander roots
Bruise coriander roots.
Step 5
Cook palm sugar to deep amber
Cook palm sugar to deep amber.
Step 6
Slowly add water for caramel broth
Slowly add water for caramel broth.
Step 7
Add soy, fish sauce, star anise, cinnamon and roots
Add soy, fish sauce, star anise, cinnamon and roots.
Step 8
Add pork, boil and skim
Add pork, boil and skim.
Step 9
Cover and simmer forty-five minutes
Cover and simmer forty-five minutes.
Step 10
Add peeled eggs and braise fifteen minutes
Add peeled eggs and braise fifteen minutes.
Step 11
Stop when pork reaches 71°C
Stop when pork reaches 71°C.
Step 12
Bowl, halve eggs and spoon over broth
Bowl, halve eggs and spoon over broth.
Common mistakes
- Dark caramel turns bitter; add water slowly.
Tips
Rest ten minutes in broth for deeper flavour.
