Guay jub with crispy pork

Step 1: Put 1 ½ lb pork spare ribs or bones and 1 ⅛ lb skin-on pork belly in a large pot, cover with cold water and bring to the boil. Boil for 5 minutes, then drain, rinse off the scum and clean the pot.

Step 2: Return the bones and belly to the pot with 10 ½ cups water, 1 head garlic, 4 coriander roots and 1 ½ tbsp white peppercorns. Bring to the boil, then simmer gently over a low heat for 40 minutes, skimming now and then.

Step 3: While the broth simmers, boil 4 eggs for 8 minutes, cool them in cold water and peel.

Step 4: Lift out the pork belly; after 40 minutes' simmering it is well cooked through (far above 145°F / 145 °F). Pat it completely dry, prick the skin all over with a skewer, rub the skin with 1 tbsp white vinegar and 1 tsp salt, and leave it skin side up, uncovered, for 15 minutes to dry.

Step 5: Meanwhile, season the broth with 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar and 1 tsp salt. Add the peeled eggs and simmer for 20 minutes, until they turn a light tan.

Step 6: Heat 2 cups vegetable oil in a wok or deep pan to 350°F. Lower in the pork belly skin side down, covering with a lid or splatter guard as it spits, and fry for 8–10 minutes, until the skin blisters and crackles. Turn and fry the meat side for 2 minutes. Wet skin is the usual reason it stays chewy and spits dangerously, so dry it well beforehand.

Step 7: Drain the pork on a rack and rest it for 5 minutes, then chop it into 1.5 cm pieces with a heavy knife.

Step 8: Cook 10 ½ oz dried rolled rice noodles (guay jub sen) in a separate pan of boiling water for 4–5 minutes, until they curl into tubes and are soft and slippery. Drain. Cooking them in a separate pan keeps their starch from making the broth gluey.

Step 9: Divide the noodles between bowls, add a halved egg and a pile of crispy pork, then ladle over the hot broth. Finish with 2 spring onions, 3 tbsp crispy fried garlic, 1 tsp freshly ground white pepper and 1 handful coriander leaves.