Thai Style Braised Pork Belly

Using a mortar and pestle or food processor, grind the white peppercorns, coriander roots and garlic into a fine paste.

Heat a sturdy pan with a lid, add oil and lightly brown the pork belly over medium heat. Remove from pan and set aside.

Using the same pan, stir fry the pepper and coriander paste over low heat till fragrant. Add the fish sauce, dark soy sauce, palm sugar and ¼ cup water. Turn the heat up to medium and bring the sauce to a boil. Add the pork belly, stirring to coat every piece of meat with the sauce.

Add the remaining water to the pan, bring the sauce to boil again. Turn down to low heat and half cover the pan. Simmer until the liquid is reduced by half and the pork belly is tender. This will take about 1 to 1½ hour.

Serve over rice.