The Best Thing in Phuket is Not the Beach

By Pailin's Kitchen · 90 min

Ingredients

Instructions

1. Marinate the pork in both soy sauces for at least 30 minutes, up to overnight, turning it once.
2. Pound the black peppercorns until fine, then add the garlic and cilantro stems and pound into a paste with no big chunks.
3. In a pot just big enough to hold the pork in one layer over medium-low heat, fry the oil and herb paste for about 2 minutes, until they turn golden.
4. Deglaze with the stock, scraping up the bits from the bottom. Add the palm sugar, then the pork and all the marinade, skin side down so it is submerged. Add the optional cinnamon and star anise now if using. Liquid should reach the level of the pork or just below; if much lower, add a little more stock or water.
5. Bring to a gentle simmer over medium heat, then lower to low and cover loosely with the lid slightly ajar. Simmer for 1.5 hours, turning the pork once or twice.
6. Open the lid and braise for another 1 hour, or until the pork is completely fork tender, turning it often and keeping the bubbling very gentle. The final sauce should reach a third to halfway up the pork; add a splash of water if it dries too fast.
7. Once tender, skim off as much fat from the surface as you can without losing much sauce.
8. Taste the sauce: it should be strong and flavourful but not too salty. If too salty, add water to dilute. If too mild with too much liquid, remove the pork and reduce the sauce for a few minutes.
9. Serve with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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