Moo Palo (Sweet Pork and Egg Stew)

    1 hour 50 mins

    This stew is a typical family supper dish. It's beloved by kids and adults alike for it's gentle sweetness and fragrant spices. My version includes pork shoulder and fried tofu for additional texture.


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

    Serves: 6 

    • 500g pork shoulder with fat and skin attached, cut into 4cm cubes
    • 500g fried tofu cubes, about 4cm
    • 7 cloves garlic
    • 20 peppercorns
    • 5 coriander roots
    • 4 cups water, or more
    • 2 blocks palm sugar (about 1/2 cup)
    • 4 tablespoons light soy sauce
    • 1 tablespoon dark soy sauce
    • 1-2 tablespoons 5 spice powder
    • 2 tablespoons vegetable oil
    • 6-8 hard-boiled, peeled small eggs

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. In a mortar pound the peppercorns until finely ground. Add the garlic and coriander roots and pound everything together until a homogenous mass forms. Set aside.
    2. Heat the vegetable oil in a heavy-bottom large pot over medium high heat. Add the garlic-coriander-peppercorn mix and fry until fragrant.
    3. Add the pork. Fry, stirring often, for about 5 minutes, or until the pork is browned on all sides.
    4. Add the soy sauces. Keep stirring to help the pork absorb the saltiness.
    5. Add the water, tofu, palm sugar and 5 spice powder. Add a little more water if necessary, to barely cover the meat and tofu. Bring to a gentle boil. Let simmer with the lid almost closed until the pork shoulder is tender, about 60-90 minutes.
    6. When the pork is tender add the eggs and let them simmer in the broth for a little while longer.
    7. Taste the broth. It should be more sweet than salty, but not cloyingly so. There should be a nice aroma of star anise and cinnamon from the 5-spice powder too. Serve with lots of rice and some sliced cucumbers or pickled mustard greens.

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