Kai palo (Thai five spice egg and pork stew)
Soft pork belly and halved boiled eggs braised in a sweet, savoury five spice broth, ladled over jasmine rice.
- Time1 hr 30
- LevelEasy
- Costabout £2.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Lower the eggs into a pan of boiling water and cook for 8 minutes. Cool in cold water, then peel.
8 min - 2
Heat the oil in a casserole over a medium heat. Fry the garlic, coriander stalks and pepper for 1 minute, then add the pork and brown on all sides for 5 minutes.
6 min - 3
Add the five spice, star anise, cinnamon, tamari, fish sauce, sugar and the water. Bring to the boil, then lower to a gentle simmer.
- 4
Cover and simmer for 45 minutes, stirring now and then.
45 min - 5
Add the peeled eggs and the tofu. Simmer uncovered for 20 minutes more, turning the eggs now and then so they stain brown, until the sauce is syrupy.
20 min - 6
Halve the eggs and spoon everything over hot jasmine rice. Scatter with spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.