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Moo Palo (Thai Pork Belly Stew With Eggs)

Name: Moo Palo (Thai Pork Belly Stew With Eggs)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: For the Dipping Sauce:; 2 small garlic cloves (6g), peeled; Kosher salt; 6 fresh Thai red chiles (6g), stemmed; 1 tablespoon (12g) sugar; 3 tablespoons plus 1 teaspoon (50ml) white distilled vinegar; For the Stew:; 1 teaspoon (5g) whole black peppercorns; 4 coriander roots (7g), cleaned (see note); 5 small garlic cloves (15g), peeled; 1 teaspoon (3g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight; 1 teaspoon (5ml) vegetable oil; 2 pounds (910g) boneless, skin-on pork belly, cut into 2-inch strips, then cut into 1 1/2-inch-thick slices; 4 tablespoons (100g) palm sugar (see note); 2 cinnamon sticks (12g); 3 pieces whole star anise (2g); 1/2 tablespoon (4g) Chinese five-spice powder; 2 tablespoons (30ml) Thai fish sauce; 2 tablespoons (30ml) Thai thin soy sauce; 1 tablespoon (15g) Thai oyster sauce; 2 tablespoons (30ml) Thai black soy sauce; 7 large soft-boiled eggs, peeled; Cooked jasmine rice , for serving

Prep 15m

Cook 2h

Total 2h 15m

This Moo Palo is a Thai pork belly stew with eggs. The pork belly is simmered in a flavorful broth with cinnamon, star anise, and spices until tender. Serve with soft-boiled eggs, jasmine rice, and a sweet and tangy dipping sauce for a delicious meal bursting with Thai flavors.