Thit kho tau

Method

Heat oil in a heavy-bottomed pot over medium-high heat and brown the pork chunks on all sides, approximately 8-10 minutes total. Add the shallots and garlic, stirring for 2 minutes until fragrant. Pour in the coconut juice, fish sauce, and palm sugar, then add the black peppercorns and bring to a boil. Reduce heat to low, cover partially, and simmer gently for 60-75 minutes, stirring occasionally, until the pork is very tender and the liquid has reduced to a rich, caramelised sauce coating the meat. Add the spring onions in the final 5 minutes of cooking. Serve hot with steamed white rice, allowing the sauce to soak into the grains.