Five-spice egg and pork stew (Khai phalo)

1. Boil the eggs for 9 minutes, cool in cold water and peel; cut the pork belly into 3 cm cubes.

2. Pound the coriander roots or stalks with the garlic and black pepper into a paste in a mortar.

3. In a pan, caramelise the palm sugar over medium heat, stir in the coriander paste and five-spice powder and fry for half a minute until fragrant.

4. Add the meat and coat it on all sides in the caramel; pour in the water and add the star anise, cinnamon, soy sauce and sweet soy sauce.

5. Bring to the boil, add the eggs and simmer covered over low heat for 1.5 hours until the meat is meltingly tender and the eggs are deep brown.

6. Sprinkle with coriander leaves and serve with rice and chillies in vinegar.

Tip: A sweet-spiced family dish of Chinese origin that Thai children especially love. It's even better the next day; the longer the eggs sit in the broth, the darker and tastier they get.