Moo hong

Method

1. 1 Grind garlic with black pepper and coriander roots to form a paste; this is the signature trio of spices in Phuket cuisine.
2. 2 Sauté the mixture in oil for 3 minutes until fragrant, then add the diced pork belly and stir-fry for 6 minutes.
3. 3 Caramelize the palm sugar separately until it turns a reddish-brown color, then pour it into the pan with the meat.
4. 4 Pour in soy sauce, dark soy sauce, and 400 ml of water, then simmer over low heat for 60 minutes until the meat is tender and falls apart.
5. 5 Add the peeled hard-boiled eggs to the pot and simmer for the last 15 minutes to give them a glossy brown color.
6. 6 Adjust the seasoning and sprinkle with cilantro; the sauce should be thick and cling to the meat, not watery like soup.

With an appliance

• Pressure cooker 50 min

  Replace step 4: pressure cook for 22 minutes, then release the pressure naturally. After that, open the lid and add the eggs, simmering for 12 minutes until the liquid evaporates.