Tender Pork, Sweet Eggs, Cozy Thai Flavors ❤️ Kai Palo

By Pailin's Kitchen · 120 min

Ingredients

Instructions

1. Crush the cinnamon sticks lightly so they break into smaller pieces, then put them in a dry pan with the star anise, cloves, coriander seeds and Sichuan peppercorns.
2. Toast over medium-high heat, stirring constantly, until the coriander seeds just begin to darken slightly. Transfer to cheesecloth or a spice bag.
3. Add the cilantro stems or roots to the bag and tie it closed.
4. Optional: heat a little oil in a heavy pot on high. Toss the pork belly with ½ tsp salt and sear until browned on at least two sides. Remove and set aside, pouring off excess fat but leaving the pot unwashed.
5. Melt the palm sugar in the same pot over medium-high heat, stirring until it becomes a dark caramel. Immediately add the stock to stop the cooking; the sugar may harden, which is fine.
6. Add the soy sauce, Golden Mountain sauce, oyster sauce, black or dark soy sauce, white pepper, garlic and spice bag. If you did not sear the pork, add the ½ tsp salt now.
7. Stovetop: add the pork and simmer gently, loosely covered, for 2 to 2.5 hours, until fork-tender. Meanwhile, boil the eggs for 8 minutes, cool them in cold water, then peel gently.
8. Add the eggs and tofu puffs to the pot and simmer for another 8 minutes. Taste and adjust seasoning.
9. Let the stew rest at least 30 minutes before serving, ideally a day ahead so the eggs absorb flavour. Serve with jasmine rice.
10. Instant Pot: after the aromatics go in, bring to a boil, then transfer to the IP with the pork and the remaining stock. Pressure cook on high for 20 minutes, natural release at least 15 minutes, then release the rest. Add eggs and tofu puffs, simmer on saute medium for 8 minutes from when it bubbles, then remove the inner pot, taste, and rest at least 30 minutes.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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