Thai Braised Pork Belly

• 500g pork belly
• 2 pieces cinnamon sticks
• 1 tsp Rajah coriander seeds
• 2 star anise 
• 1 tsp Sichuan peppercorns
• 4 Rajah whole cloves
• 2 coriander root
• 3 garlic cloves, peeled and smashed
• 30g ginger, thickly sliced

Braising liquid

• 75g palm sugar
• 1ltr chicken stock
• 2 tbsp Amoy rice vinegar
• 100ml Amoy light soy sauce
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 bird’s eye chillies
• Rajah Black pepper to taste.

Put whole cinnamon sticks, coriander seeds, star anise, Sichuan peppercorns and whole cloves in a frying pan and dry-toast until fragrant. Remove from the pan and set aside. Smash open the bird eye chillies with your knife or a pestle.  Cut the pork belly into cubes. 

In a saucepan, heat palm sugar and cook until sugar caramelises and is deep golden. Add the pork belly and cook until golden brown. Pour in chicken stock and then add rice vinegar, light soy, fish sauce, oyster sauce, and red chillies. 

Add the ginger, garlic and coriander roots, bring the heat up and let it bubble for a couple of minutes before simmering for 40 - 60 minutes at a medium heat.