By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
3 matchesDishes from other countries' kitchens, made from the same core ingredients as Moo Phalo. The percentage is the share of ingredients the two recipes have in common.
Classic Pork AdoboIn the Philippines · same ingredients· Same technique50%
Telur Ceplok KecapIn Indonesia · same ingredients50%
Ginisang AmpalayaIn the Philippines · same ingredients50%
A comforting, fragrant Thai stew featuring tender pork belly and hard-boiled eggs braised in an aromatic broth of star anise and cinnamon. This dish balances sweet, savory, and warming spices perfectly.
According to eatmundo's ingredient comparison, the closest dish to Moo Phalo from another cuisine is Classic Pork Adobo (Philippines): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Hard-boil 4 eggs for 8 minutes, peel them, and set aside.
- 2
Pound 4 garlic cloves, 2 coriander roots and 1 tsp peppercorns into a coarse paste. Cut 500g pork belly into 3cm cubes and sear them in a large pot until lightly browned.
- 3
Add the garlic-coriander root-pepper paste, 3 star anise and 2 cinnamon sticks to the pot, and toast them with the pork for 1 minute until highly aromatic.
- 4
Over medium heat, stir in 50g palm sugar constantly until it dissolves and darkens into a deep amber syrup coating the pork; do not let it scorch.
- 5
Pour in 3 tbsp soy sauce and 1 liter of water, ensuring the pork is submerged.
- 6
Bring to a gentle boil, then lower the heat and simmer uncovered for 75 minutes, stirring occasionally, so the broth reduces and darkens.
- 7
Add the boiled eggs and continue simmering for another 30 minutes, turning them occasionally, to absorb the color and flavor.
- 8
Check the tenderness of the pork: it should be fork-tender and melting. If it is still firm, simmer for another 15 minutes and check again.
- 9
Serve hot, garnished with fresh cilantro leaves.
Frequently Asked Questions
What is Moo Phalo?
Moo Phalo is a Thai braised pork belly dish cooked in a spiced broth flavored with star anise, cinnamon, garlic, and coriander root. It is typically served as a main course with steamed rice during lunch or dinner.
Which cut of pork belly is best for Moo Phalo?
Choose a slab of pork belly with a good balance of fat and lean meat, ideally cut into 3 cm cubes to ensure they stay intact during the long braise.
Should I boil the eggs separately before adding them to the stew?
Yes, hard-boil the eggs for about 8 minutes, peel them, and add them to the pot in the final 30 minutes of cooking to allow them to absorb the dark, spiced broth without becoming rubbery.
How can I get a deep brown color for the broth?
After searing the pork and toasting the aromatics, stir the palm sugar into the pot over medium heat until it caramelizes to a deep amber and coats the pork. The long, uncovered simmer with soy sauce then deepens the broth to its signature mahogany color and gives it a rich, smoky sweetness.
Is it necessary to toast the star anise before simmering?
Toasting the star anise and other spices in the pot with the seared pork for a minute until fragrant significantly intensifies the depth and complexity of the aromatic broth.