Moo Palo Thai Pork Belly Stew With Eggs

Ingredients

• For the Dipping Sauce:
• 2 small garlic cloves (6g), peeled
• Kosher salt
• 6 fresh Thai red chiles (6g), stemmed
• 1 tablespoon (12g) sugar
• 3 tablespoons plus 1 teaspoon (50ml) white distilled vinegar
• For the Stew:
• 1 teaspoon (5g) whole black peppercorns
• 4 coriander roots (7g), cleaned (see note)
• 5 small garlic cloves (15g), peeled
• 1 teaspoon (3g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
• 1 teaspoon (5ml) vegetable oil
• 2 pounds (910g) boneless, skin-on pork belly, cut into 2-inch strips, then cut into 1 1/2-inch-thick slices
• 4 tablespoons (100g) palm sugar (see note)
• 2 cinnamon sticks (12g)
• 3 pieces whole star anise (2g)
• 1/2 tablespoon (4g) Chinese five-spice powder
• 2 tablespoons (30ml) Thai fish sauce
• 2 tablespoons (30ml) Thai thin soy sauce
• 1 tablespoon (15g) Thai oyster sauce
• 2 tablespoons (30ml) Thai black soy sauce
• 7 large soft-boiled eggs, peeled
• Cooked jasmine rice, for serving

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