🇹🇭 Thailand · Food
Kai Pa Lo (Five-Spice Egg and Pork Stew)
By eatmundo · July 12, 2026
🇹🇭 THA 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.
Ingredients
check them off as you prepareHow 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
Add 5 smashed garlic cloves and 3 star anise, stirring quickly for 30 seconds until the aroma fills your kitchen.
- 4
Add 500g of cubed pork belly and sear until golden brown on all sides.
- 5
Pour in enough water to cover the meat, add a splash of soy sauce, and bring to a gentle simmer.
- 6
Lower the heat to low, cover, and braise for 30 minutes until the pork is fork-tender.
- 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
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 7 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?+
Simmer the pork on low heat for at least 90 minutes to 2 hours until the fat is melt-in-your-mouth tender and the meat absorbs the star anise aromatics.
🇹🇭 THMundo Match
Dishes across the world that share Kai Pa Lo (Five-Spice Egg and Pork Stew)'s core ingredients.
