Thai Five-Spice Braised Pork and Eggs
Moo palo is a Thai braised pork and egg dish simmered in a sauce of soy sauce, palm sugar, and five-spice powder. The palm sugar is caramelized first before the pork is seared in it, coating the meat in a dark, glossy finish. Five-spice powder weaves together the aromas of cinnamon, star anise, and clove throughout the broth. The boiled eggs absorb the braising liquid over the long cook, turning deep brown and picking up the seasoning all the way through. Ladled over steamed rice, this is a quintessential Thai comfort dish with a gentle interplay of sweetness and warm spice.
Adjust Servings
Instructions
- 1
Cut pork into large chunks and lightly crush garlic.
- 2
Melt sugar in a pot until light brown syrup forms.
- 3
Add pork and garlic, stirring to sear the surface.
- 4
Add soy sauce, five-spice, and water, then simmer 50 minutes.
- 5
Add boiled eggs and braise another 15 minutes.
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