Moo Palo (Thai Braised Pork Belly and Egg)
Tender pork belly and eggs simmered in a soy-based broth with five spice. This easy moo palo works great in a pot, slow cooker, or instant pot.
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 boiled eggs
- 2 tbsp dark soy sauce
- 4 cloves garlic
- 3 coriander root
- 1 tsp white peppercorns
- 2 tbsp oil
- 500 g pork belly
- 5 tbsp palm sugar
- 1 tbsp five spice powder
- 1 cinnamon stick
- 1 star anise
- 1/2 tsp salt
- 3 tbsp light soy sauce
- 1 l water
Instructions
- 1
Soak and peel eggs: Boil the eggs until hard-boiled, peel, and soak them in dark soy sauce, turning to coat evenly. Set aside.
- 2
Prepare pork belly: Cut pork belly into 1.5-inch chunks and pat dry with paper towels to help them brown better.
- 3
Make the aromatic paste: Use a mortar and pestle to pound garlic, coriander root, and white peppercorns into a rough paste.
- 4
Sauté the paste: Heat oil in a large pot over medium heat. Add the paste and sauté until fragrant.
- 5
Add seasonings: Stir in star anise, cinnamon stick, five-spice powder, and palm sugar. Cook until the mixture is aromatic and the sugar melts.
- 6
Caramelize the sauce: Let the mixture gently bubble until it thickens and deepens in color.
- 7
Sear the pork: Add pork belly and sear until browned on all sides, making sure it’s coated in sauce.
- 8
Simmer: Pour in water, light soy sauce, and salt. Bring to a boil, cover, reduce heat, and simmer for 1 hour.
- 9
Add eggs and finish: Add the soaked eggs to the pot and simmer (covered) for another 30 minutes, or until pork is tender. Serve hot with jasmine rice.