Moo Palo Recipe – Thai Eggs and Pork Chinese Five-Spice Fragrant Stew (สูตรทำไข่พะโล้หมูสามชั้นเห็ดหอม ; khai phalo muu saam chan het haawm)

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By: Hanuman

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Moo Palo Recipe - Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew

This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.

Eggs and Pork Chinese Five-Spice Stew

The name of this dish originates from two Chinese words: pah ziah and lou.

Pah ziah refers in Chinese to the art of medicinal herbal preparations, while lou indicates a broth or a stew; placed together, the word phalo describes a broth made from an assortment of medicinal herbs.

Phalo-style dishes are usually made from duck or goose, pork, chicken or eggs, and are highly praised by Chinese and Thais alike.

The legendary Chinese five-spice mix, an all-purpose preparation believed to strengthen and stimulate the body, is in the heart and soul of this heavenly scented dish.

Acquire a small bottle of the five-spice mix. While you may not use it very often, it is definitely worth trying this stew for an exotic change.

4.5 from 6 reviews
Moo Palo Recipe, Eggs and Pork Fragrant Stew
สูตรทำไข่พะโล้หมูสามชั้นเห็ดหอม ; khai phalo muu saam chan het haawm
 
Prep time
Cook time
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An all-time classic and a favorite Thai stew, this easy-to-prepare, tasty and fragrant dish was introduced into Thai cuisine by Chinese immigrants.
By:
Recipe type: Stew
Cuisine: Thai
Serves: 8

Ingredients

 
  • 400gr pork belly (sliced bacon), cut into 3cm (1.5") cubes
  • 300gr pork shoulder or tenderloin, cut into 3cm (1.5") cubes
  • 7 large eggs
  • 300gr firm bean curd, cut into 2cm (1") cubes
  • Neutral taste cooking oil for deep frying
  • 10-20 (25gr) dry shiitake mushrooms
  • 1/3 cup (125gr) palm sugar
  • 3 star anise fruits
  • 3 pieces of cassia tree bark, 5cm (2") each
  • 1 teaspoon Chinese five-spice powder (phalo powder)
  • 1/4 cup fish sauce
  • 8 cups water
  • 2 tablespoons dark sweet sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
Garlic coriander paste
  • 3 medium coriander roots (about 10gr), scraped, washed and finely chopped
  • 5 large cloves garlic (about 20gr), finely chopped
  • 2 teaspoons black peppercorns (about 5gr)
  • 1 teaspoon salt
Method
  1. Soak the shiitake mushrooms in 1 cup of boiling water for about 15 minutes.
    Eggs and Pork Chinese Five-Spice Stew
  2. When rehydrated, strain. Save both the water and the mushrooms, and set aside.
    Eggs and Pork Chinese Five-Spice Stew
  3. Remove and discard the hard stalks.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  4. Gently place the eggs in a pot and cover with cold water. Add 1 tablespoon of salt and 1 tablespoon of white vinegar to prevent the eggs from cracking. Bring to boil, and let it boil for one minute on medium heat. Then turn off the heat and cover the pot. Let rest for 15 minutes. Transfer the eggs to a cold water bath, and let them cool down. Peel and dry. Set aside.
  5. Cut the bean curd into 2cm (1") cubes
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  6. Deep fry the bean curd on medium-low heat until the cubes are golden.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  7. Remove the bean curd from the oil. Soak the cubes in 1 cup of boiling water for about 15 minutes, then strain and set aside.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  8. Thoroughly clean the skin side of the pork belly, and cut into 3cm (1.5") cubes. Cut the pork tenderloin into cubes of the same size.
  9. In a hot wok, without oil, roast the pork belly pieces. The heat will render out the fat.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  10. When the pork starts to brown, and there is liquid fat in the wok, then add the pork tenderloin cubes. Sear together until the meat is browned from all sides.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  11. Set aside.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  12. In a mortar and pestle, pound the coriander roots, the garlic and the peppercorns with a teaspoon of salt as an abrasive.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  13. The paste does not need to be very fine. Set aside.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  14. In a wok on a low heat, melt the palm sugar. Slowly caramelize it to a deep amber color, being careful not to burn it! You may add a tablespoon of water here and there, to control the rate of caramelization.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  15. Now the sugar is nice and brown.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  16. Add the garlic-coriander paste, the cinnamon sticks, star anise and the Chinese five-spice powder. Mix well.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  17. Add the pork and eggs to the sugar sauce. Mix well.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  18. Transfer the pork and eggs to a pot, and cover with a lid.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  19. Add the rehydrated mushrooms and their water.
  20. Add fried bean curd.
  21. Fill the pot with 4 cups of water.
  22. Add the sweet black soy sauce, the fish sauce, the light soy sauce and the oyster sauce.
    Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
  23. Cover, and simmer on low heat for about 1 hour until the pork is soft and the eggs are a nice deep brown color. Skim any oil that floats to the top.
  24. Serve hot, garnished with fresh coriander leaves.