Moo Palo Recipe (Thai Braised Pork Belly and Egg)
Tender pork belly and eggs simmered in a soy-based broth with five spice. This easy moo palo works great in a pot, slow cooker, or instant pot.
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.
Calories: 841kcal | Carbohydrates: 19g | Protein: 23g | Fat: 75g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Cholesterol: 370mg | Sodium: 1237mg | Potassium: 401mg | Fiber: 1g | Sugar: 11g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg
