🇹🇭 Thailand · Food
Moo Phalo
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
Hard-boil 4 eggs for 8 minutes, peel them, and set aside.
- 2
Cut 500g pork belly into 3cm cubes, searing them in a large pot until lightly browned.
- 3
Add 3 star anise and 2 cinnamon sticks to the pot, toasting them for 1 minute until highly aromatic.
- 4
Stir in 50g palm sugar until it dissolves and darkens into a deep amber syrup.
- 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 to a simmer for 30 minutes.
- 7
Add the boiled eggs and continue simmering for another 15 minutes to absorb the color and flavor.
- 8
Check the tenderness of the pork—it should be fork-tender and melting.
- 9
Serve hot, garnished with fresh cilantro leaves.
Frequently Asked Questions
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 1.5-inch 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?+
Caramelize the palm sugar in the pot until it turns a dark golden brown before adding the aromatics and pork; this creates the signature mahogany color and a rich, smoky sweetness.
Is it necessary to toast the star anise before simmering?+
Toasting the star anise and other spices in a dry pan for a minute until fragrant significantly intensifies the depth and complexity of the aromatic broth.
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