By eatmundo · July 12, 2026
🇹🇭Same ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Kai Pa Lo (Five-Spice Egg and Pork Stew). The percentage is the share of ingredients the two recipes have in common.
Telur Ceplok KecapIn Indonesia · same ingredients53%
Ginisang AmpalayaIn the Philippines · same ingredients53%
Korean Braised Pork BellyIn South Korea · same ingredients50%
A comforting, fragrant Thai-Chinese braise featuring hard-boiled eggs and tender pork belly. It is a family favorite known for its deep, sweet-savory profile.
According to eatmundo's ingredient comparison, the closest dish to Kai Pa Lo from another cuisine is Telur Ceplok Kecap (Indonesia): the two share 53% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Hard boil 4 eggs in boiling water for 9 minutes, then peel and set aside.
- 2
In a heavy-bottomed pot, melt 50g of palm sugar over medium heat until it turns a deep amber caramel color.
- 3
Pound 2 coriander roots, 5 garlic cloves and 1/2 teaspoon pepper into a coarse paste. Add the paste, 3 star anise and 1 teaspoon five-spice powder to the caramel and stir quickly for 30 seconds until fragrant.
- 4
Add 500g of cubed pork belly and sear until golden brown on all sides.
- 5
Pour in 500 ml water and 3 tablespoons soy sauce, stir to dissolve the caramel, and bring to a gentle simmer.
- 6
Lower the heat to low, cover, and braise for 90 minutes until the pork is fork-tender and the fat is soft.
- 7
Gently drop the boiled eggs into the pot, simmering for another 10 minutes so they absorb the dark, flavorful broth.
- 8
Taste the sauce and adjust with more soy sauce or sugar if needed before serving hot with jasmine rice.
Frequently Asked Questions
What is Kai Pa Lo?
Kai Pa Lo is a Thai stewed dish made by simmering pork belly and hard-boiled eggs in a seasoned broth of soy sauce, palm sugar, and five-spice powder. It is commonly served as a comforting meal with steamed jasmine rice.
Which cut of pork belly is best for Kai Pa Lo?
Use a slab of pork belly with a good balance of fat and lean meat, cut into 1.5-inch cubes so they hold their shape during the long braise.
How do I get the perfect hard-boiled egg for this stew?
Boil your eggs for exactly 9 minutes, then immediately submerge them in an ice bath to make peeling effortless before adding them to the stew.
Is it okay to substitute palm sugar with brown sugar?
Yes, you can substitute it, but palm sugar provides a unique earthy caramel note that is essential for the authentic depth of the stew.
How long should I cook the pork to ensure it is tender?
Braise the pork, covered, on low heat for 90 minutes until the fat is melt-in-your-mouth tender and the meat absorbs the star anise and five-spice aromatics.
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