- 1.5 lbs (675 g) pork belly, cut into 1-inch cubes
- 1 tsp (5 ml) salt
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) palm sugar, chopped
- 6 cups (1.44 L) pork or chicken stock
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- ½ tsp (3 ml) ground white pepper
- 5 cloves, whole
- 2 star anise, whole
- 2 cinnamon sticks
- 1 tsp (5 ml) fennel seeds
- 1 tsp (5 ml) Szechuan peppercorns
- 4 cloves garlic, crushed
- 3 cilantro roots, crushed
- 4 eggs
- 2 tbsp (30 ml) fish sauce
- 4 cups (1 L) Thai sticky rice
- 2 tbsp (30 ml) fresh cilantro, chopped
- Cook rice according to package instructions and set aside.
- Season the pork belly cubes with salt.
- Heat oil in a large frying pan over medium-high heat.
- Add pork to hot oil, and sear on all sides until gold brown.
- Remove pork from pot and set aside.
- In the same pot, add palm sugar and cook for 2-3 minutes to make a caramel.
- Add stock and bring to a simmer.
- Form a spice bag by placing cinnamon, cloves, star anise, fennel seeds and Szechuan peppers in a piece of cheesecloth and tying it with butcher twine.
- Place spice bag in hot stock.
- Add soy sauce, fish sauce, oyster sauce, white pepper, garlic cloves and cilantro.
- Add pork to stock mixture, and simmer for 75 minutes.
- Meanwhile, in a separate pot, cook eggs for 8-10 minutes in boiling water so they become hard-boiled.
- Remove eggs from water, cool and peel.
- Cut eggs in half and add to pork mixture 30 minutes before it is ready.
- Once ready, remove spice bag, garlic and cilantro roots.
- Serve equal amounts of pork and 1 egg to each guest.
- Top with extra sauce and serve alongside a portion of hot rice.
- Garnish with chopped cilantro.