Khai Pa Lo (Braised Eggs and Pork in Five-Spice)
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Origin
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Description
Eggs, tofu, and pork belly braised slowly in a dark, sweet, slightly anise-forward broth of five-spice powder, dark soy sauce, palm sugar, and stock — a Thai-Chinese preparation of the Bangkok urban kitchen. Khai pa lo is a preparation that reflects the Teochew and Hokkien Chinese immigration to Thailand — its technique (the red-braise, or master stock technique) is directly Chinese, but its seasoning (the addition of coriander root, the use of fish sauce in the seasoning) marks it as Thai-adapted. It is among the most widely eaten street food preparations in Bangkok alongside khao man gai and pad krapao.
III
The Thread
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IV
Flavour Context
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