Khao kha moo

Steps

1. 1

   Step 1

   Scrape or singe off any hairs on the pork skin. Put the pork in a pot of cold water, bring to the boil and boil 5 minutes, then drain and rinse off the scum.

   15 min

2. 2

   Step 2

   Pound the garlic, coriander roots and white pepper to a paste. Heat the oil in a large heavy pot, fry the paste for 1 minute, then add the palm sugar and stir until it melts and turns a shade darker, about 2 minutes.

   5 min

3. 3

   Step 3

   Add the pork and turn it in the caramel, then add the dark soy, soy sauce, five-spice, star anise, cinnamon, salt and water to cover. Bring to the boil, skim, then simmer very gently, partly covered, for 2.5 to 3 hours, turning the pork now and then, until the skin is soft and a chopstick slides through the meat.

   170 min

   Tip: In a pressure cooker this takes about 50 minutes on high with a natural release. Reduce the sauce the same way afterwards.

4. 4

   Step 4

   Add the peeled eggs for the last hour. Lift out the pork and eggs. Ladle about 500 ml of the liquor into a saucepan and boil it hard for 10 to 15 minutes, until reduced by about half to a thin, glossy sauce. Keep the rest of the liquor for reheating the pork.

   15 min

5. 5

   Step 5

   For the chilli vinegar, pound the green chillies and garlic coarsely and stir into the vinegar with the sugar and salt.

   5 min

6. 6

   Step 6

   Blanch the Chinese broccoli in boiling salted water for 1 to 2 minutes and drain. Slice the pork thickly so every slice has skin, fat and lean, and halve the eggs.

   8 min

7. 7

   Step 7

   Serve the pork and eggs over rice with a spoon of the sauce, the broccoli and pickled mustard greens on the side, and the chilli vinegar, raw garlic cloves and fresh chillies on the table.

   3 min