6 garlic cloves
2 coriander roots
2 tsp whole black peppercorns
1 tsp sea salt
2 tbsp vegetable oil
700g (1.5 lb) skinless pork belly, cut into roughly 3 cm cubes
2 tsp Chinese five spice
2 tbsp sweet dark soy sauce
1 ½ tbsp white sugar
2 tbsp light soy sauce
4 hard-boiled eggs
200g (7 oz) fried tofu, cut into bite-sized pieces
4 whole star anise
coriander leaves to serve
steamed rice to serve
Use a mortar and pestle to pound the garlic, coriander roots, 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 pork and cook until the pork starts to turn golden. Add the Chinese five spice, dark soy sauce, sugar, light soy sauce, star anise, tofu and 4 cups of water. Bring to the boil. Then turn the heat down to medium and gently simmer for 30 minutes. Then add the eggs and simmer for another hour until the pork is fork tender. Top with coriander. Serve with steamed rice.
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