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Thailand · Food

Mu Phalo (Five-Spice Pork Stew)

50 min
820 kcal
4 servings

By eatmundo · August 3, 2026

Mu Phalo (Five-Spice Pork Stew)🇹🇭Takeaway · CC BY-SA 3.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

1 match

Dishes from other countries' kitchens, made from the same core ingredients as Mu Phalo (Five-Spice Pork Stew). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

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.

According to eatmundo's ingredient comparison, the closest dish to Mu Phalo from another cuisine is Hokkien Soy-Braised Beef (Malaysia): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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

What is Mu Phalo?

Mu Phalo is a Thai stew consisting of pork belly and hard-boiled eggs simmered in a broth flavored with five-spice powder, palm sugar, and aromatics. It is typically served as a main dish accompanied by steamed rice.

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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