Five-Spice Stew with Hard-Boiled Eggs and Pork (kai pa-loh)

The recipe for this soup is from this book. This smells great while it is cooking.

 

2 tbs vegetable oil (I used peanut oil)

2 tbs finely chopped garlic

2 tbs feinley chopped fresh cilantro roots, or stems and leaves, plus 2 tbs coarsely chopped fresh cilantro leaves

1 tbs five-spice powder

1/2 tsp freshly ground black pepper

1/2 lb boneless prok or beef, thinly sliced across the grain into 2-inch strips

4 cups of chicken broth or water

3 tbs dark soy sauce or soy sauce

3 tbs palm sugar or brown sugar

1 tsp salt

6 hard-boiled eggs, peeled

 

In a medium saucepan over medium-high heat, combine the oil, garlic and cilantro roots (or leaves and stems) and cook, tossing often, until sizzling and fragrant, about 1 minute.

 

Sprinkle in the five-spice powder and the pepper and toss well. Add the pork and toss well cover with the seasonings. Add the chicken broth (or water), soy sauce, palm sugar, salt and eggs. Bring to a boil. Reduce heat to maintain a lively simmer and cook 30 minutes, stirring now and then to color eggs evenly.

 

Remove from heat, take out the eggs, halve them lenght-wise and return them to the stew. Serve hot or warm over rice or noodles.

 

See the whole ot of soup here.

 

This was very good and hoping that the leftover will be even better tomorrow.

 

Can also be made with meatballs or chicken legs or thighs.

 

 

Done