Preparation

• Rinse the pork belly, remove the tough rind, and cut into 2.5 cm cubes.
  500 g pork belly
  
• Blanch the tofu puffs in boiling water for 3 minutes to remove excess oil.
  12 fried tofu puffs, 1 L water
  
• In a saucepan, melt the palm sugar until a dark caramel forms. Deglaze with about 2 tablespoons of water, then add the dark soy sauce and light soy sauce.
  120 g palm sugar, 2 teaspoons dark soy sauce, 4 tablespoons light soy sauce
  
• Add the coriander roots, garlic, white pepper, pork belly, and eggs. Sprinkle with the five-spice powder and stir-fry for 5 to 10 minutes until deeply browned.
  3 roots coriander, 24 cloves Thai garlic, 1 teaspoon white peppercorns, 5 hard-boiled duck eggs, 1 tablespoon Chinese five-spice powder
  
• Transfer to a pot, pour in 1 L of water, and skim off any foam. Add the star anise, cinnamon stick, and salt; simmer gently for at least 1 hour, until the meat is tender.
  4 pods star anise, 1 stick cinnamon, 0.5 teaspoon salt
  
• Taste and adjust seasoning as needed, then serve piping hot, garnished with fresh coriander.
  fresh coriander