Thai-style Braised Pork Belly w/ Egg: Tom Palo

Tom Palo, or Thai-style braised pork belly with egg, is a warm and comforting dish that’s deeply rooted in home cooking across Thailand. Pork belly and hard-boiled eggs are gently simmered in a fragrant broth of Chinese five-spice, garlic, palm sugar, and soy sauce until the flavors meld into a perfect balance of sweet and savory. Served over steamed jasmine rice, it’s a simple yet soulful meal that tastes like something a Thai grandmother would make on a slow afternoon.

This recipe comes from Chef Lyn, a talented chef and instructor at the Siam Culinary Academy in Bangkok. Known for her structured yet approachable teaching style, Chef Lyn draws on both her real-world culinary experience and deep knowledge of Thai cuisine to guide students through recipes like Tom Palo. She preserves the traditional flavors while making the process clear and achievable, so anyone can bring a taste of authentic Thai home cooking into their own kitchen.

Enjoy!

Thai-style Braised Pork Belly w/ Boiled Eggs: Tom Palo

Chef Lyn

Tom Palo is one of those dishes that feels like home in Thailand. Pork belly and hard-boiled eggs are gently simmered in a warm, aromatic broth scented with five-spice, garlic, and sweet soy sauce. The flavors are rich and comforting — a little sweet, a little savory — and perfect for spooning over hot jasmine rice.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Thai

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 300 g pork belly cut into bite-sized chunks
• 2 hard-boiled eggs peeled
• 5 cloves garlic peeled and lightly crushed
• 1 tbsp Chinese five-spice powder
• 3 tbsp palm sugar
• 950 ml water
• 1 piece pork stock cube or 1 tsp pork seasoning powder
• 3 tbsp sweet dark soy sauce
• 2 tbsp light soy sauce

Instructions

 

• Cut pork belly into bite-sized pieces. Marinate the pork belly with the pork seasoning powder (or crumble in the stock cube) and 1 tablespoon of sweet dark soy sauce. Let it rest for about 10–15 minutes to absorb the flavors.
• Heat a pan over medium heat. Add the marinated pork belly and cook for 5–7 minutes, stirring, until the liquid evaporates and the meat turns dark and fragrant. Set aside.
• In a large pot, bring the water to a boil. Add the crushed garlic, followed by the cooked pork belly, five-spice powder, palm sugar, light soy sauce, and the remaining sweet dark soy sauce. Stir to combine.
  
• Gently add the hard-boiled eggs. Lower the heat and simmer uncovered for 45–60 minutes, skimming off any foam that rises to the surface for a clear broth, until the pork is tender and infused with flavor.
• Taste and adjust the seasoning to achieve a balanced salty-sweet flavor. Serve hot with steamed jasmine rice.

Notes

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Chef Lyn

A true authority on Thai cuisine, Chef Lyn brings over 15 years of culinary experience from some of the world’s most respected kitchens. She spent six years at Gaggan in Bangkok, the Michelin-starred restaurant that topped Asia’s 50 Best Restaurants from 2015 to 2018. There, she honed advanced techniques and modern presentations while remaining deeply rooted in the rich traditions of Thai cooking. Now a chef instructor at Siam Culinary Academy, Chef Lyn is dedicated to passing on her expertise to the next generation of Thai chefs. Her structured yet approachable teaching style blends practical kitchen skills with contemporary plating and a deep understanding of Thai ingredients. With a background that spans fine dining, menu development, and international chef training, Chef Lyn ensures her students graduate with the confidence and mastery to cook Thai cuisine at a professional level.