Five Spice Pork Belly Stew w/ Eggs (Instant Pot & Stovetop Recipe) “Kai Palo ไข่พะโล้
This part-soup-part-stew is one of my favourite dishes growing up in Thailand. Hard boiled eggs, tender pork belly and tofu puffs in a sweet-salty fragrant five spice broth. It's super popular amongst kids, but adults love it too! This was a staple at my school cafeteria in Thailand. It's also a great make-ahead dish that only gets better with time.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
You NEED to try my Black Pepper Beef Stew - super tender beef!
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红烧排骨 | Melt In Your Mouth Chinese Style Braised Pork Ribs Stew Recipe
This chinese style braised pork ribs recipe makes the most tender ribs it will literally fall apart in your mouth upon the slightest touch. Typical chinese aromats and sauces work in perfect harmony with all the flavours absorbed into both pork ribs as well as potatoes, which helps to create a wonderful gravy allowing the dish to be eaten as a stew. Delicious with steamed rice.
0:00 Intro
0:10 Fry ginger and garlic
0:19 Add pork ribs and brown the outside
0:36 Add sauces and seasonings
0:58 Add potato and water
1:08 Braise until tender
1:25 Add garnish
1:38 Ready to enjoy
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The full recipe is below
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500g pork ribs
1 potato, peeled and cut into chunks
4 slices ginger
3 cloves garlic, smashed
1 tbs soy sauce
1 tbs black vinegar
½ tbs dark soy sauce
10 dried chilli
½ cinnamon stick
1 star anise
30g rock sugar
½ tsp salt
¼ tsp white pepper
½ tbs sesame oil
1 stalk spring onion, sliced
Hot water
Vegetable oil
Fry ginger and garlic in vegetable oil on medium heat for 1-2 mins until fragrant.
Increase heat to medium high and add pork ribs.
Fry for around 5 mins until browned on all sides.
Reduce heat to medium and add soy sauce, black vinegar, dark soy sauce, dried chilli, cinnamon stick, star anise, rock sugar, salt, and white pepper.
Stir until ribs are well coated in the sauce.
Add potato and enough hot water to cover all the ingredients.
Bring to the boil then cover and cook for 30 mins.
Stir occasionally to ensure nothing has stuck to the bottom.
After 30 mins, remove cover and cook for another 15 mins to reduce the sauce.
Turn off the heat, add sesame oil and spring onion.
The pork ribs and potato are very tender at this point so stir through gently until combined.
Serve immediately.
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Char Kway Teow -
Belacan Pork Belly -
Crab Fried Rice -
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Chinese Red Braised Pork Belly Recipe
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This a meat-eater recipe - braised pork belly with quail eggs. It is super easy to make, and I am sure you gonna love sticky, succulent pork and flavorful eggs covered in a red, glossy sauce.
INGREDIENTS (Serves 4 people)
680g / 1.5 lb of skin-on pork belly
50g / ¼ cup of white sugar
3 tbsp of Chinese cooking wine (Amazon Link -
3 tbsp of soy sauce (Amazon Link -
2 tbsp of oyster sauce (Amazon Link -
1.5 tbsp of Sichuan dou ban jiang (Amazon Link -
600ml / 2.5 cups of water
2 inches of ginger, sliced thinly
3 scallions, cut into stalks
1/2 tsp of five-spice powder (Amazon Link -
24 quail eggs
Diced scallions as garnish
INSTRUCTIONS
Cut the pork belly into 1-inch thick strips then dice them into cubes.
Fill a big pot with 2-3 liters of water, add the pork belly, and bring it to a boil over medium heat. Please partially put on the lid. Otherwise, the water will overflow when it comes to a boil.
Skim the scum using a sieve, remove the pork from the pot, and set it aside. This step is called blanching, a popular method to treat meat in Chinese cuisine. The purpose is to eliminate the foamy scum to get a clear glossy sauce at the end.
Preheat the clay pot and add 2 tsp of oil and 1/4 cup of sugar. Stir over medium-low heat for a few minutes to caramelize it. If you don't have a clay pot, use a heavy-duty Dutch oven, a pressure cooker, or a slow cooker.
Once the caramel sugar is producing foamy bubbles, add the blanched pork belly, along with 3 tbsp of Chinese cooking wine, to drop the temperature of the clay pot so you don't burn the sugar. Stir for a minute to evaporate the alcohol.
Toss in some ginger slices and scallion stalks. Season it with 3 tbsp of soy sauce, 2 tbsp of oyster sauce, and 1.5 tbsp of Sichuan dou ban jiang.
Pour in 600g / 2.5 cups of water and stir well. Last, add 1/2 tsp of five spice powder to give the dish a nice complex aroma.
Simmer the pork at low heat for 1.5 hours.
Meanwhile, boil the quail eggs for 3 minutes. If using chicken eggs, you will have to boil them for 8 minutes.
Peel the quail eggs and add them to the clay pot. Braise them for the rest of the time or until the pork is tender.
Discard the scallions and ginger because they are soggy now.
Turn the heat to high and constantly stir to reduce the braising liquid until it becomes thick and glossy. This will take about 5 minutes.
Serve with white rice.
Super Easy Braised Pork Ribs in Oyster Sauce Recipe 蚝油焖排骨 Chinese Pork Recipe
If you are new to Chinese family-style cooking, the most basic ingredient you need to get is a good bottle of oyster sauce. Oyster sauce adds a savoury flavour to dishes, making it an ideal choice for enhancing the flavours of meat and vegetables.
I love Braised Pork Ribs in Oyster Sauce. The sauce adds umami kick to the ribs. Ooh lala! You must try it!
Refer to the ingredient list below or go to our website at for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4
400g prime ribs
1 bulb of garlic - remove skin but keep every clove as a whole
2 tablespoons of Shaoxing cooking wine aka Chinese cooking wine
2 teaspoons of sugar
3 slices of ginger
1 teaspoon of sesame oil
1 tablespoon of dark soya sauce
2 tablespoons of oyster sauce
1 tablespoon of light soya sauce (Roland added 2 tablespoons which I thought was quite salty)
2 cups of water
Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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