Prepare the authentic Thai recipe for Moo Palo: braised pork belly, tofu, and eggs simmered in a soy-sauce broth scented with cinnamon and star anise. A comforting Sino-Thai classic.
Ingredients
- 1 piece cilantro root
- 2 pieces garlic cloves
- 1 tsp white peppercorns
- 250 g pork belly
- 125 g firm tofu
- 6 pieces medium shiitake mushrooms (fresh or dried)
- 1 piece cinnamon stick (about 10 g)
- 2 pieces star anise
- 2 pieces peeled hard-boiled eggs
- 1 tbsp dark soy sauce
- 500 ml water or chicken broth
- 3 tbsp coconut sugar
- 3 tbsp light soy sauce
- 1/2 tbsp Chinese five-spice powder
- 1/2 tsp ground black pepper
Method
- Pound the cilantro root, garlic, and white peppercorns in a mortar until a smooth paste forms. (This paste is called Sam Gler, or "three friends".)
- If using dried shiitakes, soak them in hot water for 10 minutes, then discard the stems and reserve the soaking liquid.
- In a pot or wok, sauté the pork belly over medium heat until it renders some fat.
- Add the Sam Gler paste, cubed tofu, cinnamon stick, and star anise. Sauté for 1 minute while stirring.
- Add the shiitakes, their soaking liquid, the broth (or water), and all the seasonings (coconut sugar, light soy sauce, five-spice powder, black pepper). Mix well.
- Simmer over very low heat for 20 minutes.
- Meanwhile, marinate the hard-boiled eggs in the dark soy sauce for a few minutes. Add them to the pot and continue cooking for another 20 minutes, until the pork is completely tender.
- Serve piping hot with steamed jasmine rice.
Nutrition
Per serving
- Energy
- 541.6 kcal
- Protein
- 43.03 g
- Carbohydrate
- 29.01 g
- Fat
- 28.78 g
- Fibre
- 4.38 g
- Calcium
- 109.36 mg
- Iron
- 3.39 mg
- Magnesium
- 114.14 mg