Thai Pork and egg stew(Khai phalo muu saam chan het haawm)
Cooking time: 90 mins
A Chinese inspired Thai stew, which we don't have on our menus but serve at home as a light lunch.Serves 5 people
400g pork belly (sliced bacon) , cut into 3cm (1.5″) cubes
One packet of Tofu (Cubed)
Vegetable Oil for frying
125g palm sugar or sugar
3 star anise1 teaspoon Chinese five spice powder (Phalo Powder)
¼ cup fish sauce
2 litres of water
2 tablespoon dark sweet sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
5 large cloves garlic
Pepper to season
How to cook:
Preparation: Boil egg in a pan for one minute then put in cold water to cool. Once cool, dry the egg and peel the shell.
Cut the tofu block into 2cm (1″) cubes and also fry in a pan until golden brown.
Cut your pork into cube and fry in a pan with a bit of oil. When the pork start to brown on all sizes.
Next In a pot on a low heat, melt the palm sugar (or sugar), and slowly bring it to caramelize to deep amber color. Add water to control how the sugar is caremelised.
Add the cinnamon sticks, star anise and Chinese five-spice powder and combine the ingredients.
Fill the pot with all the water.
Add the pork and eggs and the tofu into the pot
Finally add the sweet black soy sauce, fish sauce, light soy sauce and oyster sauce.
Cover and simmer on low heat for about 1 hour or until the pork is soft and the eggs gets a nice brown colour.
Enjoy with noodles or steamed rice!!