Pound coriander roots, pepper corn and garlic together in the pestle and mortar until all combine and become paste.
Cut up pork belly to about 3-4 cm thick.
On the saucepan add about 2 tbsp vegetable cooking oil,medium heat, then add the paste in and stir well, add palm sugar and mix well until palm sugar dissolve and the sauce become darker.
Add pork belly in, keeping stirring it until the sauce caramelised pork belly.
Add 5 spice seasoning in and mix well. Add soysauce, fishsauce and sweet dark soysauce stir well.
Add some water, bring it up to boil and let it simmer on low heat for about 20-30 minutes
On another saucepan add water and some salt bring it to boil. Add eggs in and cook for 4-6 min depending on how you like your egg cook. Once your eggs cooked, transfer to a bowl of cold water, peel the shells off, put the eggs back into the pork belly saucepan.
Leave it to cook for about a few more minutes then add some finely chopped coriander. You can leave your egg to cook until well done too it’s really depends on how you like your eggs to be cooked.
Serve with Thai jasmine rice. It’s so delicious and the most comforting food.
