Moo Palo Recipe (Thai Braised Pork Belly and Egg)
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This moo palo recipe fills your kitchen with the warm scent of five spice, tender pork belly simmering away, and hard-boiled eggs soaking up the rich, spiced broth. Make this Thai braised pork belly and egg in a pot, slow cooker, or instant pot, and serve it with jasmine rice for a complete dinner.
What is moo palo?
Moo palo is a Thai dish with Chinese-Teochew roots, made by simmering pork belly and boiled eggs in a sweet-salty broth with five spice, soy sauce, garlic, and palm sugar. It’s especially popular in Central Thailand and commonly sold at food markets across the country.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Pork belly: Rich and tender when slow-braised, perfect for soaking up the sweet-spiced broth.
- White peppercorns: Milder than black pepper and key to that warm, subtle heat.
- Coriander root: Use the stems if unavailable.
- Garlic
- Palm sugar: Adds natural sweetness and a slight caramel flavor.
- Light soy sauce: Brings umami saltiness to balance the sweet notes.
- Salt:
- Five spice powder: A fragrant blend that defines the flavor of moo palo.
- Cinnamon stick: Gives warmth and subtle sweetness to the broth.
- Star anise: Adds a distinct licorice-like flavor essential to the dish’s aroma.
- Water: The base of the broth—use enough to cover the pork fully while simmering.
- Boiled eggs: They absorb the sauce, becoming rich and flavorful.
- Black soy sauce: Adds color and a slightl flavor to the eggs.
Step-by-step instructions
Step 1: Soak and peel the eggs. Boil the eggs until hard-boiled, peel, and then put them in a bowl with dark soy sauce. Make sure to coat them thoroughly.
Step 2: Cut the pork belly. Slice your pork belly into bite-sized chunks, around 1.5-inch thick. Pat dry to help it brown better later.
Step 3: Pound the aromatics. In a mortar and pestle, pound garlic, coriander roots, and white peppercorns into a rough paste.
Step 4: Sauté the paste. Heat oil in a large pot and sauté the paste over medium heat until fragrant.
Step 5: Add the spices and seasonings. Toss in the star anise, cinnamon stick, and five-spice powder. Stir until aromatic, then add palm sugar.
Step 6: Caramelize the sauce. Let everything bubble gently until the sauce starts to caramelize and darken.
Step 7: Sear the pork belly. Add the pork belly to the pot and sear each piece, coating them well in the caramelized sauce.
Step 8: Add water and simmer. Add water, light soy sauce, and salt. Bring to a boil, then close the lid, lower the heat, and let simmer for 1 hour.
Step 9: Add eggs and braise. After simmering for an hour, add the eggs and let everything simmer with the lid closed for another 30 minutes, or until the pork is tender. Serve immediately with jasmine rice.
Braised Pork Belly in Thai Cuisine
There are a few classic Thai stews with pork belly, but they each have very different flavors. If you love rich, tender pork belly, you’ll want to try them all!
- Moo palo: Soy-based, sweet-savory, and infused with five spice, cinnamon, and star anise. It includes hard-boiled eggs and has a rich, aromatic broth.
- Moo hong: A Southern Thai dish that’s garlicky, peppery, and slightly sweet, without any five spice.
- Pork belly with pickled mustard greens: A tangy, stew-like dish that’s more sour and often served with rice or as part of a shared family meal.
More Thai pork belly recipes to try
Slow-cook moo palo on a lazy weekend day for a dinner everyone will love! If you give it a try, leave a star rating and comment below the recipe card, and follow me on Facebook, Instagram, and Pinterest!
Moo Palo Recipe (Thai Braised Pork Belly and Egg)
Equipment
- Small bowl for soaking the eggs in dark soy
- cutting board and knife
- large pot
- ladle
Ingredients
- 6 boiled eggs
- 2 tbsp dark soy sauce
- 4 cloves garlic
- 3 coriander root
- 1 tsp white peppercorns
- 2 tbsp oil
- 500 g pork belly
- 5 tbsp palm sugar
- 1 tbsp five spice powder
- 1 cinnamon stick
- 1 star anise
- 1/2 tsp salt
- 3 tbsp light soy sauce
- 1 l water
Instructions
- Soak and peel eggs: Boil the eggs until hard-boiled, peel, and soak them in dark soy sauce, turning to coat evenly. Set aside.
- Prepare pork belly: Cut pork belly into 1.5-inch chunks and pat dry with paper towels to help them brown better.
- Make the aromatic paste: Use a mortar and pestle to pound garlic, coriander root, and white peppercorns into a rough paste.
- Sauté the paste: Heat oil in a large pot over medium heat. Add the paste and sauté until fragrant.
- Add seasonings: Stir in star anise, cinnamon stick, five-spice powder, and palm sugar. Cook until the mixture is aromatic and the sugar melts.
- Caramelize the sauce: Let the mixture gently bubble until it thickens and deepens in color.
- Sear the pork: Add pork belly and sear until browned on all sides, making sure it’s coated in sauce.
- Simmer: Pour in water, light soy sauce, and salt. Bring to a boil, cover, reduce heat, and simmer for 1 hour.
- Add eggs and finish: Add the soaked eggs to the pot and simmer (covered) for another 30 minutes, or until pork is tender. Serve hot with jasmine rice.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Kai palo vs moo palo
Kai palo and moo palo are both Thai braised dishes made with eggs simmered in a sweet-salty broth flavored with five spice powder, soy sauce, and palm sugar. The main difference is the protein: kai means egg, and moo means pork in Thai.
So, kai palo focuses on boiled eggs and is often served to kids or in simle meals. Moo palo features braised pork belly plus boiled eggs, and is richer due to the pork fat.
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