Another classic Thai dish, but we have upgraded the cut of pork from just pork belly to a mix of pork belly and pork collar, then slowed cooked in the oven for 5 hour.
1 level Tablespoon
Dark Soy Sauce
Ground Brown Sugar
Pure cocoa powder
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 seasoning sauce, soy sauce, dark soy sauce and oyster sauce, then mix everything together and place inside a Ziploc bag 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 caramelised bits of pan, and pour this on the the half cooked pork and continue this process until all the pork is cooked, once the pork is cooked lay them in a oven tray and leave to cool.
6. Add oil to a frying pan on medium low heat, once hot add the marinate crushed garlic and pepper together with the palm sugar and half of the grounded brown sugar and the rest of the dried herbs and sauces. Cook everything together for a couple of minutes and place the sticky sauce in a bowl then add the chicken stock & water to the mix and stir until it is the same consistency.
7. Add the mixture into the tray with the half cooked pork followed by half of the coco powder then cover the tray with tin foil and place in a oven at 150 degrees Celsius for 2 and a half hours
8. Once the pork has been cooking for 2 and a half 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 and the rest of the coco powder on top of the pork and replace the tin foil and cook in the oven for a further 2 and a half 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.