Caramel Five-spices Braised Eggs (ไข่พะโล้คาราเมล)

1.Pound black peppercorns until crushed, then add coriander roots and garlic and pound into a rough paste.

2.In a pot, melt palm sugar until it turns into a caramel. Add the herb paste and stir-fry until fragrant. Add five-spice powder and soy sauce. Stir in boiled eggs to coat in sauce briefly, then arrange pork belly slices in the pot. Add enough water to fully submerge the ingredients, and bring to a boil, skimming off any foam.

3.Make a cartouche by cutting parchment paper to the size of the pot lid, and make a hole in the centre. Place the paper directly onto the surface of the stew, reduce the heat, and simmer on low for 3 hours.

4.Remove the parchment, and serve the caramelised pork belly and garnish with coriander.