🇹🇭 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
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 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.
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