Kai Palo

Name: Kai Palo
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 eggs, boiled and peeled; 500g pork belly, in chunks; Fried tofu (optional); 1 tbsp five-spice powder, 2 star anise, 1 cinnamon stick; Garlic, coriander root and white pepper, pounded; 3 tbsp dark soy sauce, 3 tbsp light soy sauce; 3 tbsp palm sugar

ไข่พะโล้/kai pa-LOH/

Also known as: Khai Phalo, Five-Spice Egg Stew, Palo Eggs

About this dish

Boiled eggs and pork belly simmered in a sweet, five-spice soy broth until deeply brown.

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Ingredients

🥚8 eggs, boiled and peeled

🐖500g pork belly, in chunks

🧈Fried tofu (optional)

🌿1 tbsp five-spice powder, 2 star anise, 1 cinnamon stick

🧄Garlic, coriander root and white pepper, pounded

🫙3 tbsp dark soy sauce, 3 tbsp light soy sauce

🍬3 tbsp palm sugar

Method

Serves 2

Fry the pounded paste in a little oil, then caramelise the palm sugar in the pot.

Add the pork and spices and stir to coat.

Add the soy sauces and water to cover and bring to a simmer.

Add the eggs and tofu and simmer gently for 1–2 hours until the pork is tender and the eggs are dark.

Serve with rice.

✓ What Makes it Authentic

Kai palo is a Thai-Chinese home dish, cooked in big pots and eaten over several days as the flavour deepens.

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