Moo Hong (Phuket Braised Pork Belly)

Using a mortar and pestle, pound the coriander root and black peppercorns together to a coarse paste.

Heat the vegetable oil in a large saucepan over medium-high heat and sear the pork belly chunks for 6 minutes, turning occasionally, until browned on all sides.

Add the paste, whole garlic cloves, cinnamon stick, star anise, dark soy sauce, light soy sauce, palm sugar and chicken stock, and bring to the boil.

Cover and simmer over the lowest possible heat for about 75 minutes, checking every 20 minutes and topping up with water so the pork stays submerged.

Test the largest piece of pork: it should read at least 90°C on a meat thermometer and yield easily when pressed with the back of a spoon. If it resists, continue simmering in 15-minute intervals until it does.

Add the eggs to the braising liquid and simmer gently for a further 15 minutes so they absorb the sauce's colour and flavour.

Lift the pork and eggs from the braising liquid, then slice the pork into thick pieces and halve the eggs lengthways.

Simmer the braising liquid uncovered for 4 minutes to reduce slightly.

Divide the pork and eggs between four plates, spoon over the reduced sauce, and serve.