Recipes

Pork Belly and Egg Stew

Moo Palo

Pork belly and hard-boiled eggs slow-braised in a sweet five-spice soy gravy

Prep

20 min

Cook

45 min

Serves

4

Heat

mild

Moo Palo shows its Chinese roots clearly in its seasoning: five spice powder and cracked black pepper simmered into a dark, sweet soy gravy alongside hard-boiled eggs that slowly take on the sauce's deep brown color as they braise. The pork belly starts with a quick sear in a coarse herb paste of coriander root and garlic before the braising liquid goes in, and the whole pot simmers low and slow until the sauce reduces by half into something thick enough to coat a spoon. Like most braises, this one only gets better with a rest, making it a natural dish to cook the day before serving.

Ingredients

• 1 1/3 lb Pork belly (cut into 1-inch square pieces)
• 5 Chicken eggs, hard-boiled and peeled
• 4 Coriander root (cleaned, cut into small pieces)
• 5 Garlic, large cloves
• 1 1/3 teaspoons Black peppercorns (crushed, not finely ground)
• 1 1/3 teaspoons Five spice powder
• 4 tablespoons Light soy sauce
• 1 1/3 tablespoons Dark sweet soy sauce
• 5 1/3 tablespoons Coconut sugar
• 1 1/3 tablespoons Vegetable oil
• 4 cups Water

Directions

1. Boil and peel the eggs ahead of time. Cut the pork belly into 1-inch square pieces and measure out the soy sauces, five spice powder, and sugar.
2. Clean and finely cut the coriander root. Crush the black peppercorns in a mortar and pestle (not too fine), then add the coriander root and garlic and grind into a coarse paste — some texture is good for the finished gravy.
3. Heat the oil in a pot over low heat and fry the herb paste for about 15 to 20 seconds, until fragrant.
4. Add the pork and cook in the oil and herbs until lightly browned on the outside.
5. Add the water, then the soy sauces, five spice powder, and sugar, stirring well. Add the eggs and bring to a hard boil.
6. Reduce the heat and simmer gently for about 45 minutes, adding water only if needed — the sauce should reduce by about half into a rich, thick gravy.
7. The stew is done when the pork is soft and the eggs have turned a deep brown from the braising liquid. Let it rest before serving, or cool and refrigerate to reheat later — it tastes even better the next day.
8. Serve with steamed rice.

Notes

Keep the herb paste a little coarse rather than grinding it smooth — the texture from unground bits of coriander root and pepper adds character to the finished gravy.

Substitutions

Duck eggs can replace chicken eggs for a richer, more traditional result. The stew keeps and reheats well, so it's worth making a day ahead.