30g (1 oz) dried shitake mushroom
12 small Thai garlic cloves (6 large regular garlic cloves)
1 tbsp whole black peppercorns
1 tsp sea salt
2 tbsp vegetable oil
2 tsp Chinese five spice
700g (1.5 lb) pork belly or pork neck, cut into roughly 3 cm cubes
2 tbsp sweet dark soy sauce (e.g. kecap manis)
1 ½ tbsp white sugar
2 tbsp fish sauce
¼ daikon radish, cut into bite-sized pieces
6 hard-boiled eggs (duck or chicken)
100g (3.5 oz) fried tofu, cut into bite-sized pieces
4 whole star anise
Tangy Chilli Sauce:
8 small Thai garlic cloves (4 large regular garlic cloves)
6 large yellow chillies (called prik luengin Thai)
1 tsp sea salt
1/3 cup white vinegar
1½ tbsp white sugar
For the tangy chilli sauce, use a mortar and pestle to pound the garlic, chillies and salt to a rough paste. Then stir through the vinegar and sugar. Set aside until ready to serve.
Soak the mushrooms in water for 30 minutes or until soft. Remove and discard the mushroom stems. Cut the mushrooms in half.
Use a mortar and pestle to pound the garlic, peppercorns and salt to a rough paste.
Heat the vegetable oil in a large pot over medium heat. Add the paste and cook for about a minute or until fragrant. Add the Chinese five spice and cook for another 30 seconds. Now add the pork and mix through. Cook for another minute until the pork starts to change colour. Add the sweet dark soy sauce, sugar, fish sauce, mushrooms, radish, eggs, tofu, star anise and 4 cups of water. Bring to the boil. Then turn the heat down to medium and simmer for 30-40 minutes or until the pork is soft and tender.
Serve with steamed rice and tangy chilli sauce.