🇹🇭 Thailand · Food
Mu Phalo (Five-Spice Pork Stew)
By eatmundo · August 3, 2026
A comforting and aromatic Thai stew featuring tender pork belly and hard-boiled eggs braised in a fragrant mixture of five-spice powder, palm sugar, and dark soy sauce. It is a beloved family dish that highlights the influence of Chinese culinary traditions in Thailand.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil the eggs for 8 minutes, peel them, and set aside while you prepare the base.
- 2
Pound the coriander roots, garlic, and peppercorns together in a mortar and pestle to create a coarse paste.
- 3
Heat a large pot over medium heat and melt the palm sugar until it turns a deep amber color, then add the spice paste.
- 4
Add the pork belly chunks into the pot and sear them for 5 minutes until they are evenly coated in the caramel.
- 5
Pour in the soy sauces and water until the meat is fully submerged.
- 6
Add the star anise and cinnamon sticks, then bring the stew to a gentle simmer.
- 7
Reduce the heat to low, cover the pot, and braise for 40 minutes before adding the boiled eggs.
- 8
Simmer for an additional 15 minutes to allow the eggs to soak up the dark, aromatic braising liquid before serving.
Frequently Asked Questions
Can I replace pork belly?+
You can use pork shoulder or neck if you prefer a leaner cut, though belly provides the best texture.
Why use palm sugar?+
Palm sugar adds a distinct, subtle caramel sweetness that is essential for the depth of flavor in this stew.
Is it okay if the broth looks dark?+
Yes, that is the expected result from the dark soy sauce, which gives the dish its beautiful mahogany color.
Can I make this ahead of time?+
Yes, it actually tastes better the next day after the spices have had more time to penetrate the meat and eggs.
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