Moo Sam Chan Palo

is a stewed dish with Chinese origins. Pork belly is braised in a dark, aromatic sauce over a low heat for a long time. The sauce consists of a mixture of various soy sauces and is seasoned with a variety of spices, including the eponymous Chinese five-spice powder (palo). However, the term “Palo” refers not only to the spice powder itself, but to the entire braising style.

Typically, dried shiitake mushrooms and hard-boiled eggs are also stewed together with the pork belly. Because of the eggs, the dish in Thailand is often also known as or . It is also often found under the more general name .

The Palo style originally comes from the Teochew cuisine of southern Chinese immigrants and is now firmly part of everyday Thai cuisine. Characteristic is the sweet-salty sauce with the aromas of five-spice powder and various soy sauces.

Recipes

• der-reiskoch.de
• www.seriouseats.com
• www.simplysuwanee.com
• cookpad.com (Automatic translation)
• Thailand: The Cookbook P. 477
• Bangkok P. 135
• Cooking with Poo P. 50

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