Stewed Pork and Egg in Brown Sauce
This traditional Thai dish, known as "Moo Pha Lo," is a comforting and flavorful stewed pork dish that embodies the essence of Thai home cooking. The combination of tender pork and eggs simmered in a rich brown sauce creates a hearty meal that is cherished by families across Thailand, often served during special occasions or as a daily comfort food.
The dish is characterized by its deep flavors, where the sweetness of coconut milk meets the savory notes of fish sauce and spices. Each bite is a delightful mix of tender meat and perfectly cooked eggs, all enveloped in a luscious sauce that is both aromatic and satisfying. The use of galangal and lemongrass adds a fragrant touch, while the Thai chili peppers provide just the right amount of heat.
Ingredients
- 400 ml Coconut Milk (full fat)
- 3 tbsp Fish Sauce
- 20 g Galangal (sliced)
- 2 stalks Lemongrass (bruised)
- 4 leaves Kaffir Lime Leaves (torn)
- 2 pieces Thai Chili Peppers (sliced)
- 1 tsp Ground Black Pepper
- 1 tsp Ground Coriander Seed
Instructions
- 1In a large pot, add the pork shoulder chunks and cover with coconut milk. Bring to a boil over medium heat.
- 2Add the sliced galangal, bruised lemongrass, torn kaffir lime leaves, fish sauce, ground black pepper, and ground coriander seed. Stir well and let it simmer.
- 3Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the pork is tender.
- 4In the last 10 minutes of cooking, add the hard-boiled eggs to the pot to soak up the flavors.
- 5Serve hot with steamed jasmine rice and garnish with fresh Thai basil if desired.