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Thai 5-Spice Braised Pork and Egg (Moo Palo)

Name: Thai 5-Spice Braised Pork and Egg (Moo Palo)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6
Ingredients: 30g (1 oz) dried shitake mushroom; 12 small Thai garlic cloves (6 large regular garlic cloves); 1 tbsp whole black peppercorns; 1 tsp sea salt; 2 tbsp vegetable oil; 2 tsp Chinese five spice; 700g (1.5 lb) pork belly or pork neck, cut into roughly 3 cm cubes; 2 tbsp sweet dark soy sauce (e.g. kecap manis); 1 ½ tbsp white sugar; 2 tbsp fish sauce; ¼ daikon radish, cut into bite-sized pieces; 6 hard-boiled eggs (duck or chicken); 100g (3.5 oz) fried tofu, cut into bite-sized pieces; 4 whole star anise; Tangy chilli sauce:; 8 small Thai garlic cloves (4 large regular garlic cloves); 6 large yellow chillies (called prik luengin Thai); 1 tsp sea salt; 1/3 cup white vinegar; 1½ tbsp white sugar

Prep Time

40m

Cook Time

45m

Total Time

1h 25m

This Thai 5-Spice Braised Pork and Egg, also known as Moo Palo, is a flavorful dish featuring pork belly braised in a fragrant broth of Chinese five spice, sweet dark soy sauce, and star anise. Served with hard-boiled eggs, daikon radish, and tangy chili sauce, it's a delicious and comforting meal.

Recipe Options

Ingredients

Servings: 6

Scale:

Scale

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30g (1 oz) dried shitake mushroom

12 small Thai garlic cloves (6 large regular garlic cloves)

1 tbsp whole black peppercorns

2 tbsp vegetable oil

2 tsp Chinese five spice

700g (1.5 lb) pork belly or pork neck, cut into roughly 3 cm cubes

2 tbsp sweet dark soy sauce (e.g. kecap manis)

1 ½ tbsp white sugar

¼ daikon radish, cut into bite-sized pieces

6 hard-boiled eggs (duck or chicken)

100g (3.5 oz) fried tofu, cut into bite-sized pieces

8 small Thai garlic cloves (4 large regular garlic cloves)

6 large yellow chillies (called prik luengin Thai)

1/3 cup white vinegar

1½ tbsp white sugar

Meanwhile, for the tangy chilli sauce, use a mortar and pestle to pound the garlic, chillies and salt to a rough paste. Then stir through the vinegar and sugar. Set aside until ready to serve.

Soak the mushrooms in water for 30 minutes or until soft. Remove and discard the mushroom stems. Cut the mushrooms in half.

Use a mortar and pestle to pound the garlic, peppercorns and salt to a rough paste.

Heat the vegetable oil in a large pot over medium heat. Add the paste and cook for about a minute or until fragrant. Add the Chinese five spice and cook for another 30 seconds. Now add the pork and mix through. Cook for another minute until the pork starts to change colour. Add the sweet dark soy sauce, sugar, fish sauce, mushrooms, radish, eggs, tofu, star anise and 4 cups of water. Bring to the boil. Then turn the heat down to medium and simmer for 30-40 minutes or until the pork is soft and tender.

Serve with steamed rice and tangy chilli sauce.

Thai 5-Spice Braised Pork and Egg (Moo Palo)

Ingredients

Tangy Chilli Sauce

Steps

Nutrition Facts

Thai 5-Spice Braised Pork and Egg (Moo Palo)

Ingredients

Tangy Chilli Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts