Southern Thai Braised Pork Belly in Soy Sauce (Moo Hong)

In a ziptop bag or snug dish, marinate the pork in both soy sauces for 30 minutes (up to overnight), flipping once partway through.

In a mortar and pestle, pound the black peppercorns until fine, then add the garlic and cilantro stems and pound into a coarse paste with no big chunks.

In a pot just large enough to hold the pork in one layer, heat the oil and herb paste over medium-low. Sauté about 2 minutes until it starts to turn golden.

Deglaze with the stock, scraping the bottom. Add the palm sugar, then the pork and all the marinade (skin sideways so it submerges), plus the optional cinnamon and star anise. The liquid should sit at or just below the pork; top up with a little stock or water if needed.

Bring to a gentle simmer, then reduce to low and cover with the lid slightly ajar. Simmer 1 hour, flipping the pork once or twice so all sides spend time submerged.

Uncover and braise another 1.5 hours until the pork is fork-tender, keeping the bubbling gentle to reduce the sauce. Stir occasionally and add a splash of water if it dries too quickly; the sauce should come a third to halfway up the pork.

Tilt the pot and skim off the fat from the surface, stopping before you start losing too much sauce (or chill and lift off the solidified fat later).

Taste and adjust the seasoning: the dish should be saucy but not soupy. Add water if too salty, or reduce further if too mild.

Serve with jasmine rice, ideally alongside vegetables or a salad.