Five-Spice Stew with Hard-Boiled Eggs and Pork

Kai Pa-Loh

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Quick & Easy Thai

By Nancie McDermott

Published 2004

  • About

I adore this satisfying stew, redolent with spices and with nary a hint of chili heat. Pong pa-loh is the Thai name for five-spice powder. Widely available in supermarkets as well Asian groceries, it provides a deep, rich flavor to this classic Chinese-Thai comfort food. The cinnamon, cloves, and fennel seed seem familiar, while the star anise and Szechuan peppercorns provide an exotic note. Using thinly sliced pork or beef makes the dish quick and easy; the traditional version calls for st