Thailand Gluten Free information blog
Thailand Gluten Free
Five Spice Stew (Kai Pa Lo)
kai pa lo

Egg and pork stew marinated in gluten free soy sauce.

This chinese inspired Five Spice Stew is one of the dishes that you SHOULD NOT order in Thailand if you're a Celiac. Originally the dish was made with caramel to darken and sweeten the eggs, but nowadays it's much more convenient and quicker to make for cheffs to use soy sauce instead, and soy sauce is one of the things you should better avoid on a glutenfree diet. Many soy sauces contain gluten so be careful.

But then on the other hand, this dish tastes really good so it would be a waste if we Celiacs cannot eat it at all. So therefore i will teach you how to make it by yourself with glutenfree soy sauce.

I must say that while Kai Pa Lo is easy to make, it does take some time to prepare it as you have to boil the eggs for a long time in the soy sauce to get the desired result.

What you need (for a bowl of 6 eggs): 300 gram of soft fatty pork such as rind, belly or shoulder with fat, 3 sticks of cinamon, 2 gloves of garlic, 3 star anise, 3 slices of dried galangal, 1 teapspoon of salt, half a teaspoon of koriander seeds, 3 tablespoons of sweet gluten-free soysauce, 1 tablespoon fish sauce, half a tablespoon of vegetable oil, half a cup of palmsugar and of course 6 egss.

What to do: First hard boil the eggs, peel them and leave them aside. Then bake the pork with the oil and garlic in a pan on low heat while stirring till the meat gets slightly cooked. Add the spices (cinamon, star anise, koriander seeds, galangal) and the palm sugar with a cup of water. Mix it together and close the pan with a lid and leave it for 15 minutes. Be carefull not to burn it so keep the fire low or stir once and a while untill the sugar is melted and turned darker.

After the sugar is completely melted and turned darker place everything from the pan into a large pot and add the salt, fish sauce, soy sauce and one litre of water. Get everything to a boil and add the eggs.

Close the pot with a lid and keep boiling for at least half an hour. To make the eggs darker you can keep boiling it for up to two hours and leave it overnight.

If you leave the stew overnight before serving, then the pork will be softer, the egss will have a nice dark color and taste better. When serving add some fresh koriander leaves on top of it and eat it with rice.

Thailand Gluten Free