Egg and Pork in Sweet Brown Sauce (Pa-Lo)

By Sho @ Hungry for Thai on Jan 15th 2025 Updated: Apr 18th 2025

A traditional Thai dish known for its comforting and mildly sweet flavors.

This dish, also referred to as Kai Pa Lo or Moo Pa Lo, combines hard-boiled eggs and pork belly simmered in a fragrant broth infused with Chinese five-spice powder, soy sauces, and palm sugar.

Thai Egg and Pork in Sweet Brown Sauce (Pa-Lo) is similar to Filipino Adobo in the sense that both dishes feature a savory, slightly tangy base made with soy sauce and spices.

While Adobo is often made with chicken or pork and simmered in a vinegar-soy sauce mixture, Pa-Lo uses a sweet, aromatic brown sauce with ingredients like cinnamon, star anise, and palm sugar.

Both dishes share the comforting, slow-braised texture, with rich, flavorful meat and eggs as the star ingredients.

What you'll need

• Eggs: Boiled, peeled eggs are added to the stew for a rich flavor and soft texture.
• Coriander Roots: Adds a deep, aromatic base flavor. Clean thoroughly before use.
• Garlics: Crushed or finely chopped to enhance the fragrance of the dish.
• White Peppercorns: Ground or lightly crushed to provide a subtle spiciness.
• Oil: Used for frying the spices and ingredients at the beginning. Vegetable oil is commonly used.
• Palm Sugar: Adds sweetness and a slight caramelized aroma. Can be substituted with brown sugar if unavailable.
• Pork Belly: Cut into bite-sized pieces; its fat and meat balance perfectly in the stew.
• Light Soy Sauce: Provides a salty and umami flavor.
• Dark Soy Sauce: Adds a rich, deep color to the dish along with a slightly sweet and less salty flavor compared to light soy sauce.
• Salt: Enhances overall flavor.
• Cinnamon Sticks: Adds a warm, sweet aroma to the dish.
• Star Anise: Infuses a sweet, licorice-like fragrance that defines the dish’s unique flavor.
• Water: Used as the base liquid for simmering the ingredients.
• Tofu: Cut into cubes and added to absorb the flavorful broth.
• Coriander Leaves: Used as a garnish for added freshness and aroma before serving.

This dish is a Chinese-inspired classic, combining tender pork belly and boiled eggs in a sweet, aromatic brown sauce. It is flavored with cinnamon, star anise, and other herbs, creating a warm and comforting taste.

Perfect when served with steamed rice, it’s a favorite for both kids and adults, offering a delicious blend of sweetness and savory goodness.

The result is a savory-sweet stew where the pork becomes tender and the eggs absorb the rich flavors of the broth.

In Thai homes, it’s often cooked in big batches and enjoyed over a couple of days because the flavor gets even better the next day.

People usually eat it with steamed jasmine rice, and it’s loved by both kids and adults because it’s not spicy.

This dish is typically served over steamed jasmine rice and is favored for its mild taste, making it suitable for all ages.

The taste is warm, aromatic, and savory-sweet — kind of like a cozy hug in a bowl. 🥰