Moo Palo (Thai Pork Belly Stew with Eggs)

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Kay

1 teaspoon (5g) whole black peppercorns

4 coriander roots (7g), cleaned (see note)

5 small garlic cloves (15g), peeled

1 teaspoon (3g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight

1 teaspoon (5ml) vegetable oil

2 pounds (910g) boneless, skin-on pork belly, cut into 2-inch strips, then cut into 1 ½-inch-thick slices

4 tablespoons (100g) sweetener (see note)

2 cinnamon sticks (12g)

3 pieces whole star anise (2g)

½ tablespoon (4g) Chinese five-spice powder

2 tablespoons (30ml) Thai fish sauce

2 tablespoons (30ml) Thai thin soy sauce

1 tablespoon (15g) Thai oyster sauce

2 tablespoons (30ml) Thai black soy sauce

7 large soft-boiled eggs, peeled

Cooked jasmine rice, for serving

Note: Ingredients may have been altered from the original.

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