3lbs Lean Pork Belly
3 Cinnamon Sticks
6 Star Anise
1 TBSP Whole black peppercorn
4 Coriander roots
6 Eggs
10 Garlic Cloves
3 Cups of water
3 TBSP Soy Sauce
1 TBSP Sweet Soy Sauce
1 TBSP Black Soy Sauce
1 tsp Salt
¼ Cup Palm Sugar
¼ tsp 5 Spice Powder
2 TBSP Vegetable Oil
Clean pork belly by rubbing salt over the meat and skin. Rinse and repeat.
Cut pork belly into 3-4 strips lengthwise, removing the skin from half. Cut strips into 1.5” cubes, rinse, and set aside.
Create your herb paste by using a mortar and pestle. Smash the garlic cloves, black peppercorns, and coriander roots into a paste like consistency.
Heat oil in a pot and saute the herb paste until fragrant. Mix in the pork belly cubes and five spice powder. Sear until the outsides are browned and set aside. Remove any excess oil without cleaning the pot.
In the same pot melt the palm sugar over medium heat until it starts to caramelize becoming darker in color. Lower heat and add the sweet soy sauce, soy sauce, black soy sauce, 1 tsp salt, Mix well.
Toss in pork cubes to the pot and mix well until the pieces start to change color.
Pour in 3 cups of water and bring to a boil. Turn the heat down and simmer for 1hr.
While the Palo is simmering toast the anise and cinnamon sticks until aromatic. Toss into the pot
As the pot is stewing, boil the eggs. Peel and set aside.
Once the pork belly skin is fork tender, season to taste, add eggs, and turn off the pot.
Let cool and refrigerate overnight. This allows the eggs to absorb the flavor of the broth.
Before serving, skim off the layer of fat and reheat in a pot. Remove the anise seed and cinnamon sticks.
Serve with rice and enjoy!
