Braised five-spice pork knuckle on rice (Khao kha mu)

1. Wash the pork knuckle thoroughly, singe or scrape the skin and blanch in boiling water for 5 minutes; drain and rinse.

2. In a large pan, melt the palm sugar with a little water into a dark caramel, then add the knuckle and coat it on all sides.

3. Add the soy sauce, star anise, cinnamon, crushed garlic and enough water to cover; simmer covered over low heat for 2 hours until the meat falls off the bone.

4. Boil the eggs for 8 minutes, peel them and add them to the braising liquid for the last 30 minutes so they turn brown.

5. Cook the rice and blanch the Chinese cabbage in a ladleful of the braising liquid for 2 minutes.

6. Slice the knuckle with its skin, pile it on the rice with halved eggs and cabbage alongside, and spoon over the thick sauce; sprinkle with coriander.

Tip: A Chinese-rooted five-spice classic of Bangkok's markets, served with chillies in vinegar and raw garlic. The braising liquid is even better the next day – you can cook eggs or tofu in the leftovers.