← Nouns Cooking · Thai

Ingredients

• 1.5 kg Pork hock or leg, ask the butcher to cut it into 2–3 pieces
• 6 cloves Garlic
• 3 coriander roots or a small bunch of stalks
• 1 tsp whole black peppercorns
• 2 tbsp Vegetable oil
• 4 tbsp palm sugar or brown sugar
• 1 tbsp Chinese five-spice
• 3 Star anise
• 2 Cinnamon stick
• 3 tbsp Dark soy sauce
• 4 tbsp light soy sauce
• 1 tsp Salt
• 2 l water, or enough to cover
• 6 dried shiitake mushrooms, soaked in hot water for 20 min (optional)
• 6 eggs, hard-boiled and peeled
• 4 Bird's eye chilli
• 3 cloves Garlic
• 4 tbsp white vinegar
• 500 g jasmine rice, cooked
• 150 g Pickled mustard greens, rinsed and sliced
• 300 g bok choy or gai lan

Method

1. Put the pork in a big pot, cover with cold water and bring to the boil. Boil for 5 min, then drain and rinse off the scum; this gives a clean, glossy braise.
2. Pound the garlic, coriander roots and peppercorns into a coarse paste in a mortar.
3. Dry the pot, add the oil and palm sugar and stir over medium heat for 2–3 minutes until the sugar melts into a dark amber caramel. Add the paste and fry for 30 seconds, then add the pork and turn it for 3–4 minutes until coated and lightly glazed.
4. Add the five-spice, star anise, cinnamon, both soy sauces, salt and enough water to cover. Bring to the boil, then cover and simmer very gently for 2 hours, turning the pork now and then.
5. Add the eggs and drained mushrooms and simmer uncovered for 30 min more, until the skin is wobbly, the meat pulls from the bone and the eggs are deep brown. Taste the liquid and balance it with more sugar or soy.
6. Blend or pound the chillies, garlic, vinegar and a pinch each of salt and sugar for the chilli vinegar. Blanch the greens in boiling water for 1–2 minutes.
7. Slice the pork, skin and all, and pile it over rice with halved eggs, greens and mustard greens. Spoon over plenty of the braising liquid and serve with the chilli vinegar.

Tips

• It tastes even better the next day; chill it overnight and lift off the fat before reheating.
• Pork shoulder or belly works if you cannot find hock; cut the simmering time to about 1½ hours.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ImportFood