Southern Thai-inspired braised pork belly with peppercorns

Method

1. Bring a large pan of water to the boil. Add the pork and cook for 1 minute, skimming away any scum that rises to the surface. Drain the pork, rinse under cold running water, then set aside.
2. Add the oil to a large heavy- based pan over a low-medium heat. Once hot, add the star anise and 1⁄2 tbsp peppercorns, sizzle for 30 seconds, then add the sliced shallots with a pinch of salt. Cook, stirring, for about 5 minutes until softened.
3. Meanwhile, add the garlic, coriander stalks and remaining peppercorns to a food processor with 40ml water and whizz to a paste. Add this to the shallots and cook for 3 minutes before stirring in the pork. Add the palm sugar, oyster sauce and both soy sauces, then stir for a couple of minutes to coat the meat.
4. Pour in 2 litres water and bring to the boil, skimming off any foamy bubbles on the surface. Once boiling, turn the heat down to low and leave to simmer gently (uncovered) for 21⁄2 hours.
5. Transfer the pork to a serving bowl (or divide among bowls with rice). Mix together the whizzed peanuts and sugar and sprinkle it over the pork, adding some of the chopped coriander leaves to finish.