Thai Braised Pork Belly with Eggs (Moo Palo)

Thai Braised Pork Belly with Eggs (Moo Palo) is a nostalgic comfort food I grew up eating in Thailand. It’s rich, savory, and slightly sweet, with tender pork belly, soft-boiled eggs, and tofu puffs simmered in a fragrant five-spice broth. While it’s similar to Chinese Lu Rou, Moo Palo has its own Thai twist, especially with the use of cilantro roots and fish sauce. If you’ve never made it before, this recipe is a great place to start!

Recipe

Serves: 4
Prep time: 10 minutes
Cook time: 1 hour 35 minutes

For the spices & herbs:
1 cinnamon stick
5 cloves
3 star anise pods
1 teaspoon coriander seeds
1 teaspoon Sichuan peppercorns
3 cilantro roots
3 garlic cloves

For the Moo Palo:
2 pounds pork belly, cut into 1 ½-inch cubes
3 tablespoons palm sugar
6 cups chicken stock
3 tablespoons fish sauce
2 tablespoons Golden Mountain Seasoning Sauce (or soy sauce)
1 tablespoon oyster sauce
2 tablespoons dark soy sauce
6 boiled eggs
7 tofu puffs, halved

Instructions

1. Prepare the pork belly:

• Thoroughly clean the pork belly and use a razor to trim off any hair if needed.
• Cut the pork belly into 1 ½-inch cubes and set aside.

2. Toast the spices:

• In a dry pan over low heat, add the cinnamon stick, cloves, star anise, coriander seeds, and Sichuan peppercorns.
• Stir-fry for about 3 minutes, or until aromatic.

3. Prepare the spice bag:

• Transfer the toasted spices into a spice bag.
• Add the cilantro roots and garlic cloves (whole or chopped, depending on your preference).
• Seal the bag and set aside.

4. Brown the pork belly:

• In a large pot over high heat, add the pork belly and stir-fry until lightly browned, about 5 minutes.
• Remove the pork belly and reserve the rendered pork fat in the pot.

5. Caramelize the sugar:

• Lower the heat to medium-low and add the palm sugar to the same pot.
• Stir gently until the sugar melts and turns golden, about 5 minutes.

6. Simmer the broth:

• Return the pork belly to the pot and toss to coat with the caramelized sugar.
• Pour in the chicken stock and turn the heat to high.
• Add fish sauce, Golden Mountain Sauce, oyster sauce, and dark soy sauce. Stir well.
• Add the prepared spice bag to the broth. Cover and bring to a boil.
• Reduce to low heat and simmer for 45 minutes.

7. Prepare the eggs and tofu:

• While the pork is simmering, boil the eggs in a separate pot over high heat for 10 minutes.
• Rinse under cold running water and peel the shells.
• Halve the tofu puffs. If you can’t find square tofu puffs, use what’s available and cut them to size.

8. Finish the braise:

• After 45 minutes, uncover the pot and add the boiled eggs and tofu puffs.
• Cover again and simmer on low for another 30 minutes to let the flavors soak in.
• Remove and discard the spice bag. Serve hot with steamed jasmine rice.

Tips & notes

• Cilantro roots: These add authentic Thai flavor. If you can’t find them, use the stems or substitute with a few extra garlic cloves.
• Adjust sweetness: Moo Palo is traditionally a little sweet—if you prefer a more savory version, reduce the palm sugar to 2 tablespoons.
• Spice bag vs. loose spices: Using a spice bag makes cleanup easy and keeps the broth smooth, but you can leave them loose if preferred—just strain before serving.
• Make-ahead: Moo Palo tastes even better the next day as the flavors deepen overnight. Store in the fridge and reheat gently.
• Tofu puff substitutions: Firm tofu or fried tofu squares also work if puffs are unavailable—just simmer a little longer.