This is an AI-generated image.
Eggs and pork braised silky-tender in a sweet-savory, five-spice-scented broth — a dish that keeps for days.
🚧 The Storage app is currently in development. Please check back soon.
Born from Chinese-Thai food culture, this braise is defined by the fragrance of five-spice powder. Traditionally made in a big batch to eat over several days as a "make-ahead" dish, its flavor deepens with each passing day. It's a staple found in nearly every Thai household's refrigerator.
Cut the pork belly into large bite-sized pieces.
Sauté the garlic in a pot until fragrant, then add the pork and brown it.
Add the water, soy sauce, palm sugar, and five-spice powder.
Add the hard-boiled eggs, cover, and simmer over low heat for 40 minutes.
Add the fried tofu and simmer 15 more minutes.
Continue simmering until the sauce has thickened to finish.