Name: Five-Spice Stew with Hard-Boiled Eggs and Pork (Kai Pa-Loh)
Yield: Serves 6 to 8
Cuisine: Thailand
Ingredients: 6 hard-boiled eggs, peeled; 2 tablespoons vegetable oil; 2 tablespoons finely chopped garlic; 2 tablespoons finely chopped fresh cilantro roots, or stems and leaves, plus 2 tablespoons coarsely chopped fresh cilantro leaves; 1 teaspoon salt; 3 tablespoons palm sugar or brown sugar; 3 tablespoons dark soy sauce or soy sauce; 1 tablespoon five-spice powder; ½ pound boneless pork or beef, thinly sliced across the grain into 2-inch strips; ½ teaspooon freshly ground black pepper; 4 cups chicken broth or water

Preparation info

Serves
6 to 8

Difficulty
Easy

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