Sarin's Thai: Thai Braised Pork Belly and Egg (Moo Palo)

Braised Pork Belly & Egg

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Ingredients

• 6 garlic cloves

  
  

• 2 coriander roots

  
  

• 2 tsp whole black peppercorns

  
  

• 1 tsp sea salt

  
  

• 2 tbsp vegetable oil

  
  

• 1.5 lb skinless pork belly, cut into 1 -2 "cubes

  
  

• 2 tsp Chinese five spices - at most grocery stores

  
  

• 2 tbsp sweet dark soy sauce

  
  

• 1 ½ tbsp white sugar

  
  

• 2 tbsp light soy sauce

  
  

• 4 hard-boiled eggs

  
  

• 7 fried tofu, cut into bite-sized pieces

  
  

• 4 whole star anise or anise seeds

  
  

• Coriander leaves to serve

  
  

• steamed rice to serve

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Preparation

Use a mortar and pestle to pound the garlic, coriander roots, peppercorns, and salt to a rough paste. Substitute for mortar & pestle - (If you don't have a mortar & pestle, put ingredients in a plastic bag and use a rolling pin, a meat pounder, or a heavy skillet to pound the coarse ingredients)

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the paste and cook for about a minute or until fragrant. Add the pork and cook until the pork starts to turn golden. Add the Chinese five spices, dark soy sauce, sugar, light soy sauce, star anise, tofu, and 4 cups of water. Bring to the boil. Then, turn the heat down to medium and gently simmer for 30 minutes. Then add the eggs and simmer for another hour until the pork is fork tender. Top with coriander. Serve with steamed rice.*

Credit to and translated from Marion's Kitchen

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Sarin Basley

Sarin Basley

Two things characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.