Moo Palo – Pork Chinese 5 Spice
Cooking time: 90mins
Serves: 2-3 people
Ingredients
- 200g pork belly, cut into 2 inch cubes
- 4 large eggs
- 100g firm bean curd, cut into 2cm cubes
- 2 tbsp palm sugar
- 2 star anise
- 5 cloves of garlic
- 2 pieces Chinese cinnamon sticks
- 1 tsp Chinese five spice powder (Palo Powder)
- 1 tbsp fish sauce
- 4 cups water
- 1 tbsp dark sweet soy sauce
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
Coriander and garlic paste
- 2 medium coriander roots, scraped, washed and chopped finely
- 3 large cloves garlic ,chopped finely
- 2 tsp peppercorn
- 1 tsp salt
Here is an aromatic, sweet and one of Thai favourite dish, I believe Moo Palo was introduced locally by the Chinese because the main ingredients of this dish are the Chinese Five-Spice and the best way to bring out the aroma smell is the roast Chinese Five-Spice.
I normally have a small bottle of the Five-Spice mix in my kitchen .You probably will not use it very often, but you definitely should try this one.
Method
- Gently place the eggs in pot and cover with cold water. Bring to boil. Let it boil for 5 minutes and then transfer the eggs to a cold-water bath and let them cool down , peel and set aside.
- In a mortar and pestle,add the coriander roots, garlic and peppercorns with a teaspoon of salt. The paste does not need to be very fine and set as side.
- Roast the star anise,cloves and Chinese cinnamon in the fry pan until fragrant and turn dark brown, about 10 minutes.
- In a wok on a low heat, melt the palm sugar, and slowly bring it to the dark brown colour, be careful do not burn it! You may add a little bit of water if it too thick. Now add garlic-coriander paste, roasted cinnamon sticks and star anise, cloves and Chinese five-spice powder. Mix everything well together.
- Add the pork and eggs to the sauce, and mix well and keep stirring for 5 minutes and then transfer the pork and eggs to a pot with a lid to cover.
- Fill the pot with water and add bean curd ,sweet black soy sauce, fish sauce, light soy sauce and oyster sauce. Cover with the lid on low heat for about 1 hour, until the pork is soft and the eggs gets a nice brown colour
- Garnished with fresh coriander leaves, serve hot with Jasmine rice. Ummmmm smell so good!
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