Another classic Thai dish, but we have upgradedthe cut of pork from leg to a mix of pork belly and collar, and cooked the entire dish nice and slowly so it just falls apart in your mouth!
Dark Soy Sauce
Ground Brown Sugar
1. Wash and dry the pork then cut them into big chunks and lay them in a oven tray.
2. Crush the black and white pepper with a pestle and mortar very coarsely, then place them in a separate bowl. Crush the garlic and cilantro roots together very coarsely and add the black and white pepper and mix thoroughly.
3. Add the paste to the pork followed by 2 tablespoons of maggi sauce, soy sauce, dark soy sauce and oyster sauce, then mix everything together and place inside a ziplock back and leave in the fridge overnight.
4. Once the pork is ready, with your hands, get as much of the paste off the pork as possible and keep the paste in a separate bowl.
5. Cook the pork in a frying pan little by little on medium heat to brown the meat and to caramelise the pan. After every batch that you finish, add a little water to the frying pan to make a sort of stock from the caramalised bits of pan, and pour this on the the half cooked pork and continue this process until all the pork is cooked.
6. Once the pork is cooked lay them in a oven tray and add the palm sugar and half of the grounded brown sugar in followed by the chicken stock, water, cinnamon, star anise and 2 tablespoon of maggi sauce, soy sauce, dark soy sauce and oyster sauce.
7. Cover the tray with tin foil and put in an oven set at 150 degrees Celsius for 4 hours.
8. Once the pork has been cooking for 2 hours take it out of the oven and gently remove the tin foil and flip the pork over so the bottom is now on top. Add 2 tablespoons of grounded brown sugar on top of the pork and replace the tin foil and cook in the oven for a further 2 hours.
9. Take the pork out with a pair of tongs and place in a bowl. In a separate bowl, strain the remaining sauce through a sieve and taste. If you want it more thick then put the sauce in a saucepan and cook until it is right for you then pour back onto the pork and serve.