Thai Braised Eggs with Pork Belly (Khai Palo) || ไข่พะโล้หมูสามชั้น 🍲
Khai Palo with pork belly is a famous and beloved Thai dish. It consists of boiled eggs and pork belly braised in a flavorful broth seasoned with spices and soy sauce, resulting in a sweet, rich, and savory taste. This dish is commonly served as a side with steamed rice or as part of a hearty meal.
My mother used to make this for me when I was a child, and it has remained one of my favorite dishes. It’s also likely a favorite among many kids, including my kids . For this recipe, you can use either chicken eggs or duck eggs, this time, I used chicken eggs because I only had five duck eggs left. I chose pork belly because, in my opinion, it pairs perfectly with braised eggs and gives the best texture. However, other types of meat or even tofu can be used as well.
The cooking process isn’t difficult, but it does require a long simmering time to ensure the pork becomes tender and the broth thickens, allowing the rich flavors to fully penetrate the meat.
Ingredients and Condiments || วัตถุดิบและเครื่องปรุงรส
- 10 eggs
- 1/2 kg pork belly
- 2 coriander roots
- 10 cloves garlic
- 1 tsp black peppercorns
- 5 cinnamon sticks
- 3 star anise
- 1 tbsp Palo powder
- 1 tbsp palm sugar
- 1/2 tbsp granulated sugar
- 3 tbsp sweet dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tbsp seasoning powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1.5 liters of water
Thai Braised Eggs with Pork Belly (Khai Palo) – Step-by-Step Recipe
Instructions
- Prepare the Eggs: > Wash the eggs thoroughly, then boil them in water with 1 tbsp salt for 10 minutes.
- After boiling, drain and transfer the eggs to cold water to cool. Once cooled, gently peel the shells.
- Then coat the eggs with dark soy sauce and set aside.
- Prepare the Pork: > Clean the pork belly and let it drain. ( Since the pork belly I bought was already pre-cut into pieces.)
- Make the Aromatic Paste ( Sam Kloe ): > Pound coriander root, garlic, and white peppercorns together until fine.
Next Step
- Heat a pan on low heat, add vegetable oil. then stir-fry the aromatic paste until fragrant.
- Add palm sugar and granulated sugar, stir continuously on low heat until it turns a rich brown color.
- Cook the Pork: > Add the pork belly and stir-fry until lightly browned.
Braising
- Transfer the pork to a pot, add water (enough to cover the meat), then bring to a medium boil.
- Add the boiled eggs, Palo spice mix, salt, light soy sauce, dark soy sauce, and seasoning powder.
1 hour later ⏰
- Once boiling, reduce to low heat and simmer for 1 hour until the pork is tender and the broth thickens.
- Taste and adjust seasoning—should be sweet, salty, and well-balanced.
Serve:
- Transfer to a bowl.
- Garnish with fresh cilantro and serve with steamed rice.
Many Thais, including myself, love to eat Thai Braised Eggs with Pork Belly (Khai Palo). The reasons behind its popularity in Thailand include its well-balanced flavor profile from the five-spice mix, which adds a slightly sweet and aromatic taste combined with soy sauce and sugar, creating a savory-sweet-aromatic flavor that's appetizing. The boiled eggs absorb the rich braising sauce, making each bite intensely flavorful. The richness of the pork belly, with its layers of meat and fat, becomes tender and melt-in-your-mouth after long simmering, balancing out the flavors of the sauce and enhancing the dish's deliciousness when paired with steaming hot rice. It's also easy to find and consume, available at various food stalls, Chinese restaurants, and even convenience stores like 7-Eleven. Thais are accustomed to this dish from childhood, making it a familiar comfort food that soothes the stomach.
In summary, Khai Palo is a perfect blend of flavor, familiarity, and convenience, making it a beloved dish among Thais to this day, especially when craving something simple yet rich in taste.
Thank you to all my supporters and see you soon.
With love ❤️
@piyamas
