Khao kha moo

Step 1: Put 3 ⅓ lb fresh pork hock or pork leg, skin on in a large pan, cover with cold water and bring to the boil. Boil for 5 minutes, then drain and rinse the pieces to wash off the scum.

Step 2: Pound 4 coriander roots, 8 cloves garlic and 1 tsp white peppercorns to a rough paste in a mortar.

Step 3: Melt 2 ⅛ oz palm sugar in a large heavy pot over a medium heat until it bubbles and turns amber, about 3 minutes. Stir in the paste for 30 seconds, then add the pork and turn it for 3–4 minutes until coated and coloured.

Step 4: Add 8 ¼ cups water, 3 tbsp dark soy sauce, 4 tbsp light soy sauce, 3 star anise, 1 cinnamon stick and 1 tsp five-spice powder. Bring to the boil, then lower the heat so it barely bubbles, set the lid ajar and cook for 2–2½ hours, turning the pork now and then. It is ready when the skin is glossy and soft and a chopstick slides into the meat with no resistance; the meat will be far above 160°F. Common mistake: letting the braise boil hard; the skin splits and the meat turns stringy instead of melting.

Step 5: Meanwhile boil 6 eggs for 8 minutes, cool in cold water and peel. Add them to the braise for the last 30 minutes so they turn brown.

Step 6: Cook 16 oz jasmine rice in a rice cooker or covered pan until tender. Blanch 10 ½ oz Chinese kale (gai lan) in boiling water for 1 minute, until bright green, and drain.

Step 7: For the chilli vinegar, pound 6 green bird's eye chillies and 3 cloves garlic coarsely, then stir in 4 tbsp white vinegar and ½ tsp salt.

Step 8: Lift out the pork, cut the meat and skin off the bone into slices and halve the eggs. Serve over rice with a ladle of the braising liquid, the kale, 5 ½ oz pickled mustard greens and the chilli vinegar on the side.