How to make Kai Palo (Five-Spice Eggs and Pork Belly Stew) at home
Kai Palo, also known as Five-Spice Eggs and Pork Belly Stew, is a flavorful Thai dish that combines the richness of pork belly with the aromatic spices of Thai cuisine. This dish is often served as a comfort food, and it's perfect for those who enjoy the balance of savory, sweet, and aromatic flavors. Here's a detailed recipe for making Kai Palo:
Equipment
- Large pot or Dutch oven You'll need a large, heavy-bottomed pot or Dutch oven to simmer the stew. This pot should have a lid to cover the ingredients during cooking.
- Cutting board and knife Use a cutting board and a sharp knife for slicing and chopping ingredients, such as shallots, garlic, ginger, and pork belly.
- Measuring spoons and cups Precision in measuring ingredients like soy sauce, sugar, and five-spice powder is important for achieving the right balance of flavors.
- Mixing bowl A bowl is necessary for marinating the pork belly with the five-spice powder and salt.
- Tongs or a Slotted Spoon: You'll need tongs or a slotted spoon to flip and remove the seared pork belly from the pot.
- Spatula or wooden spoon Use a spatula or wooden spoon for stirring and sautéing ingredients in the pot.
- Peeler: To peel the hard-boiled eggs, you'll need a peeler.
- Heat-Resistant Ladle: A heat-resistant ladle is useful for scooping and serving the stew.
- Stirring Spoon A long-handled stirring spoon is handy for gently stirring the stew while it simmers.
- Plates and Bowls: You'll need plates or bowls for serving the finished Kai Palo.
- Garnish Tools: If you're garnishing with cilantro or green onions, you may need kitchen shears or a knife for chopping them.
- Optional: Mortar and Pestle: If you're making your own five-spice powder or want to crush spices for a more intense flavor, a mortar and pestle can be useful.
- Optional: Rice Cooker or Steamer: If you plan to serve the stew with rice, a rice cooker or steamer can simplify the rice preparation.
- Optional: Serving Platter or Dish: If you're presenting the stew at the table, you might want a serving platter or dish for a beautiful presentation.
Ingredients
- 450 grams pork belly, cut into bite-sized pieces
- 4-6 hard-boiled eggs, peeled
- 14-16 oz firm tofu or frie, cubed or fried tofu
- 2-3 slices of ginger
- 4-5 cloves garlic, minced
- 2-3 tbsp vegetable oil
- 2-3 cups water or vegetable broth or chicken broth
- 1-2 tbsp palm sugar (or brown sugar)
- 2-3 tbsp light soy sauce
- 2-3 tbsp dark soy sauce (for color)
- 1-2 star anise pods
- 2-3 cinnamon sticks
- 1-2 tsp five-spice powder
- Salt and pepper to taste
Instructions
- Prepare the Eggs: Hard-boil the eggs and peel them. You can either cut the eggs in half or leave them whole, depending on your preference.
- Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the minced garlic, ginger slices, and pork belly pieces. Sauté until the pork is browned and the aromatics are fragrant.
- Deglaze and Add Seasonings: Add the star anise, cinnamon sticks, palm sugar, light soy sauce, dark soy sauce, and five-spice powder. Stir to combine.
- Add Tofu and Liquid: If you're adding tofu, gently add the cubed tofu to the pot. Pour in the water or broth, ensuring that the tofu is submerged in the liquid.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-30 minutes to allow the tofu to absorb the flavors and the stew to develop its taste.
- Season: Taste the stew and adjust the seasoning with salt, pepper, and more soy sauce or sugar if needed.
- Add Eggs: Add the hard-boiled eggs to the stew and simmer for an additional 10-15 minutes to heat them through.
- Serve: Serve the modified Kai Palo hot.
Notes
- Pork Belly Selection: When choosing pork belly for this dish, look for cuts that have a good balance of meat and fat. The fat is what makes the stew rich and flavorful.
- Five-Spice Powder: You can find pre-made five-spice powder at most Asian grocery stores, but you can also make your own by combining equal parts of star anise, cloves, Chinese cinnamon (or cassia), Sichuan peppercorns, and fennel seeds. Toast the spices lightly in a dry pan before grinding them into a powder.
- Searing the Pork: Don't rush the process of searing the pork belly. Properly searing the meat will add depth of flavor to the stew. Ensure that the pork is browned evenly on all sides before removing it from the pot.
- Aromatics: The ginger, garlic, and shallots provide essential aromatic flavors to the dish. Be careful not to burn them while sautéing. Adjust the heat as needed.
- Adjusting Flavor: Thai cuisine often balances the flavors of sweet, salty, and savory. Taste the stew as it cooks and adjust the sweetness (palm sugar), saltiness (soy sauce), and overall seasoning to your liking.
- Egg Texture: If you prefer firmer egg yolks, you can add the hard-boiled eggs to the stew toward the end of the cooking process to prevent them from becoming too soft.
- Make Ahead: Kai Palo can be made ahead of time and reheated, which can actually enhance the flavors. It's a great dish to prepare in advance for gatherings.
- Garnishes: Besides cilantro or green onions, you can also garnish the stew with toasted sesame seeds or crushed roasted peanuts for added texture and flavor.
- Side Dishes: Traditionally, Kai Palo is served with steamed jasmine rice or sticky rice. Consider preparing some Thai jasmine rice to accompany the dish.
- Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. The flavors will continue to meld, making the stew even tastier the next day.