Ease of Preparation: Complex.
Yield: 4 servings
Ingredients
4 cups (1L) Thai sticky rice
1.5lbs (675g) pork belly, cut into 1-inch cubes
1 teaspoon (5ml) salt
2 tablespoons (30ml) vegetable oil
3 tablespoons (45ml) palm sugar, chopped
6 cups (1.44L) pork or chicken stock
5 cloves, whole
2 star anise, whole
2 cinnamon sticks
1 teaspoon (5ml) fennel seeds
1 teaspoon (5ml) Szechuan peppercorns
3 tablespoons (45ml) soy sauce
2 tablespoons (30ml) oyster sauce
½ teaspoon (3ml) ground white pepper
4 cloves garlic, crushed
3 cilantro roots, crushed,
4 eggs
2 tablespoons (30ml) fish sauce
2 tablespoons (30ml) fresh cilantro, chopped
Method
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.