How to Cook Perfect Pork legs and Eggs in 5 spices stew
How to Cook Perfect Pork legs and Eggs in 5 spices stew Delicious, fresh and tasty.
Pork legs and Eggs in 5 spices stew. Pork will be cooked until soft and has nice smell from. Hard boiled eggs, tender pork belly and tofu puffs in a sweet-salty fragrant five spice broth. Thai Pork Leg Stew Recipe (Kao Ka Moo) ข้าวขาหมู - Hot Thai Kitchen.
Five-Spice Egg & Pork Belly Stew (Instant Pot & Stovetop) ไข่พะโล้.
Growing up in Thailand, kai palo is one of my favourite Hard boiled eggs and tender pork belly are simmered in a sweet-salty five-spice broth…how could any kid not like it!
It was a staple at my school.
You can have Pork legs and Eggs in 5 spices stew using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pork legs and Eggs in 5 spices stew
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You need 1 of pork legs,chopped larg chunk ,pork belly if prefer ,or use chicken thigh,or any part you like.
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You need 12 of hard boil eggs.
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It’s 50 grams of 5spices ,powder.
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It’s 5 clove of garlic.
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It’s 2 bunch of coriander,use both roots and leaves.
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Prepare 1 tsp of black pepper.
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Prepare of seasoning.
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Prepare 1 tbsp of palm sugar.
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It’s 1 tbsp of brown sugar.
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You need 2 tbsp of soy sauce.
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Prepare 2 tbsp of oyster sauce.
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Prepare 1/2 tsp of salt.
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It’s 1 tsp of sesame oil.
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It’s 1 tbsp of dark say sauce or sweet soy saude.
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It’s 3 cup of water or stock.
This Thai home-style recipe for pork and egg stew spiced with cinnamon and star anise has been adapted from the excellent site, UCanCookThai.com.
Textures are varied with three different forms of protein: firm and chewy fried tofu, hard-boiled eggs and pork with some fat, all of which soak in the.
Stewed pork leg in white plate on white background.
There are dishes that frankly intimidate me because of their complexity, and this was definitely one of them until this past week …… I braised a few hard boiled eggs in the soup broth for extra yum.
Pork legs and Eggs in 5 spices stew step by step
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Pound coriander roots,garlic,black pepper,make fine paste ,stir fry on low heat until fragrace,add 5 spices ,keep stiring.
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Higher heat to mdium,stir in chopped pork legs or your choice of chicken pieces ,stir until no longer pink ,add palm sugar,brown sugar..stir until sugar dissolves and look shinny,add all seasoning except salt.
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Add water or stock ,stir only to mix and pork or chicken not stick to the pot bottom ,then let it simmer approximately 1 hour on low heat for pork leg,stir occasionly ,half an hour for chicken ,add peeled hard boil eggs ,let it simmer again another 1 hour or half an hour add more stock or watr if soup too dry ,taste the soup ( if not salty yet add salt or skip it ),taste pork or chicken if it tendered ,turn heat off,serve hot garnish with coriander,some red pepper slices and steamed jasmine rice :).
I also used sauerkraut - instead of asian pickled cucumbers/cabbage - as side.
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