← Nouns Cooking · Thai

Ingredients

• 1 kg pork bones
• 2.5 l Water
• 2 tbsp white peppercorns, coarsely crushed
• 6 cloves Garlic, smashed
• 4 coriander roots (or stems)
• 1 Cinnamon stick (optional)
• 2 Star anise (optional)
• 3 tbsp light soy sauce
• 1 tbsp rock sugar or sugar
• 1 tbsp Fish sauce
• 500 g skin-on pork belly
• 1 tsp Salt
• 4 eggs, soft-boiled for 7 minutes and peeled
• 300 g kuay jab noodle sheets (or wide rice noodle sheets cut into 6 cm squares)
• 8 cloves garlic, for garlic oil, finely chopped
• 60 ml Vegetable oil
• 2 Spring onion, sliced
• chilli vinegar, to serve

Method

1. Blanch the bones in boiling water for 5 min, drain and rinse. Return to the pot with the fresh water, pepper, garlic, coriander roots and spices and simmer gently, uncovered, for 1 hour 30 minutes.
2. Meanwhile simmer the pork belly in a pan of water for 30 min. Drain, pat very dry, prick the skin all over and rub with salt. Roast at 220°C (430°F) for 35–40 min, until the skin is puffed and crackling, then rest and slice.
3. Cook the chopped garlic in the oil over medium-low heat for 4–5 min until golden, then pour into a bowl.
4. Strain the broth and season with the soy sauce, sugar and fish sauce. It should taste peppery-hot, savoury and clean.
5. Boil the noodle sheets for 1–2 minutes, until they curl into rolls and turn translucent. Drain and divide between bowls.
6. Ladle in the boiling broth, add the crispy pork and a halved egg, and finish with garlic oil, spring onion and an extra crack of white pepper. Serve chilli vinegar on the side.

Tips

• White pepper is the whole point here: crush whole peppercorns fresh rather than using ground.
• Soy sauce contains wheat; use tamari for a gluten-free bowl.

Sources

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

Table Journey ImportFood Eating Thai Food