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

By Sho @ Hungry for Thai on Jan 15th 2025 Sho

If you visit a market to buy ready-made food, *Pa-Lo* is one dish you’ll find at nearly every stall. Its flavor is primarily sweet, with the fragrant aroma of herbs. When paired with steaming hot rice, it makes for a truly satisfying and comforting meal.


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

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.

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

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


Prep time

15 minutes

Cook time

50 minutes

Serves

3

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Ingredients

US Metric
Calories: 1981kcal Total Fat: 167g Protein: 53g Carbs: 75g Sodium: 3330mg

Steps

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

    1. Bring water to a boil and add the eggs. Boil for 8 minutes. Remove the eggs and place them in cold water to stop the cooking process. Peel the shells and set aside.

      Peel the boiled eggs and set them aside for the next step.
    2. Cut the pork belly into one-inch thick square pieces.

      Cut the pork belly
    3. Pound the coriander roots, garlic, and white pepper together.

      Pound the coriander rootsPound the garlicsPound the white pepperPound them wellPounded 3 herbs
    4. Sauté this mixture in rice bran oil until fragrant. Add the palm sugar and stir until it melts into a caramel.

      Add the oilAdd pounded 3 herbsSauté this mixture until fragrantAdd the palm sugar
    5. Add cinnamon sticks and star anise to the pan. Stir until the spices release their aroma.

      Add cinnamon sticks Add star anise
    6. Add the pork belly to the pan and stir-fry briefly until it firms up. Season with light soy sauce, salt and dark soy sauce, mixing well.

      Add the pork bellySeason with light soy sauceSeason with saltSeason with dark soy sauce
    7. Pour in clean water and bring it to a boil. Add the firm tofu and boiled eggs. (While simmering, if foam rises to the surface, skim it off. If the water level reduces, you can add more as needed.)

      Add waterSkim the foam offAdd tofuAdd boiled eggs
    8. Once the mixture comes to a boil again, reduce the heat to low. Simmer for 40 minutes until the pork is tender and the dish develops a beautiful color.

      Simmer for 40 minutes
    9. Turn off the heat, garnish with coriander, and serve.

      Turn off the heat, garnish with corianderServing

Nutritional info

% of daily value
protein: 53g
105%
fat: 167g
257%
carbs: 75g
25%
fiber: 10g
40%
saturatedFat: 51g
254%
sugar: 50g
sodium: 3330mg
139%
cholesterol: 643mg
214%

Calorie Breakdown

Protein

207 cal

Fat

1481 cal

Carbs

294 cal


Pound the garlic, coriander roots, and pepper until they form a smooth, uniform paste. If not finely ground, they may float to the surface while simmering.


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