Pa Lo (Braised pork with star anise)

    3 hours 15 mins

    This is a dish showing the influence of Chinese cuisine on Thai cuisine. This one pot dinner is a comfort food dish for the whole family. Serve with steamed jasmine rice.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 4 

    • 4 star anise pods
    • 1 tablespoon cinnamon
    • 1 head garlic
    • 2 tablespoons vegetable oil
    • 100g palm sugar
    • 1 kilo bone-in pork shoulder, pork shank, or bone-in fresh ham
    • 1 litre meat stock or water
    • 2 fresh bamboo shoots, shredded
    • 4 eggs
    • Salt to taste
    • Roasted ground chilli to taste
    • 10 sprigs coriander leaves

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. With a mortar and pestle, grind the star anise and cinnamon. Remove the spices from the mortar and set aside. Then smash the garlic in the mortar with the pestle.
    2. In a heavy-bottomed pot, begin frying spices in oil until fragrant. Add the garlic to the spices and fry until browned. Add the palm sugar until it is melted and bubbling.
    3. Add the pork to the pot and brown, being careful not to burn the sugar, garlic and spice mixture.
    4. When the pork is browned, add the stock and bring the pot to a simmer. Braise the pork until it is tender, 2- 3 hours.
    5. In a separate pot, bring the bamboo shoots to a simmer in water and drain. Reserve the bamboo shoots.
    6. In the same pot, cook the eggs until hard-boiled, about 15 minutes. Remove from the pot, cool and peel.
    7. When the pork is tender, add the bamboo shoots and eggs to the pot. Season with salt and chilli.
    8. To serve, place chunks of the pork, bamboo shoots, eggs and broth in a big bowl. Garnish with coriander leaves and serve with jasmine rice.

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