🇹🇭 Thailand · Food
Five-Spice Egg and Pork Stew
By eatmundo · August 3, 2026
🇹🇭 THA comforting, soul-warming Thai classic where succulent pork belly and hard-boiled eggs are slow-cooked in a fragrant, sweet, and savory five-spice broth.
Ingredients
check them off as you prepareHow to Make It
- 1
Hard-boil 4 eggs in boiling water for 8 minutes, peel them, and set aside to cool.
- 2
Cut 600g of pork belly into 3cm cubes and sear them in a pot until lightly browned on all sides.
- 3
Pound 30g of garlic, 20g of coriander roots, and 10g of peppercorns into a coarse, aromatic paste.
- 4
Add the paste to the pot with the pork, stirring for 1 minute until fragrant, then add 10g of five-spice powder.
- 5
Pour in 60ml of soy sauce and 40g of palm sugar, then add enough water to just submerge the pork.
- 6
Bring to a boil, then reduce heat to low and simmer for 30 minutes until the pork is tender.
- 7
Gently add the hard-boiled eggs to the pot and simmer for another 10 minutes to allow them to absorb the dark broth color.
- 8
Taste the sauce and adjust sweetness or saltiness if needed before serving hot with steamed jasmine rice.
Frequently Asked Questions
What is the best cut of pork?+
Pork belly is preferred for its fat content, which creates a melt-in-the-mouth texture during long simmering.
Can I replace palm sugar?+
Yes, light brown sugar is a suitable substitute if palm sugar is unavailable in your area.
Do I have to peel the eggs?+
Yes, peeling them is essential so the flavorful dark stew penetrates the egg whites completely.
Why use coriander roots?+
Coriander roots provide a deeper, more pungent herbal base than the leaves, which is essential for this stew.
