Pork belly braised in five spice broth: a Thai recipe from Som Saa's Andy Oliver

The London chef shows you how to make this dark and rich warming winter broth

Winter warmer: Som Saa's pork belly broth

Kate Lough19 November 2015

As the mercury plummets further and the winds howl, there's no better excuse than to batten down the hatches with Netflix and some homemade grub. Warm the cockles with this hearty Thai soup from Som Saa chef Andy Oliver.

"This delicious dish is often found at street stalls in Thailand. It's dark and rich, a bit salty and sweet and full of flavour from the spices," says Oliver.

Ingredients (serves 6)

Preparation time: 30 mins, Cooking time: 2 hours

1.5 kg of good quality pork belly, cut into 2 inch chunks

2 tbsp table salt

For the spice powder:

Two 4 inch sticks of cassia bark (or cinnamon)

6 star anise

10 cloves

1 tsp coriander seeds

1 tsp fennel seeds

Som Saa's residency at Climpson's Arch in London Fields

For the paste:

20 white peppercorns

A 2 inch piece of peeled ginger

5 coriander roots

5 cloves of garlic

For the braise:

3 tbsp sunflower or other plain oil

1.5 ltr chicken stock

50g palm sugar

4 tbsp fish sauce

3 tbsp oyster sauce

2 tbsp sweet soy sauce or Kecap Manis

300g block of firm tofu

Oil to deep fry

6 soft boiled eggs

Coriander leaves to garnish#

Method

First make the spice paste:

1. Dry roast the spices in a frying pan (no oil) over a medium heat until fragrant and toasted. Allow to cool. Now hold back one toasted stick of cinnamon and 2 star anise, transfer the rest to a spice grinder and grind to a fine powder.

To make the pounded paste:

2. Pound the white peppercorns in a pestle and mortar into a rough powder then add the ginger, coriander roots and garlic and pound into a coarse paste. Set aside.

For the braise:

3. Add the pork belly chunks to a large pan and cover with cold water. Place on high heat and add the salt. When the pot boils drain the pork (throwing away the liquid) and wash under cold water. Set aside for later.

4. Now in a heavy based pan place on a medium heat add the oil, when hot add the pounded paste, fry until light golden and fragrant. Now add the spice powder and fry for 30 more secs, before adding the chicken stock, sugar, fish sauce, oyster sauce, soy sauce or Kecap Manis and bring to the boil.

5. When boiling, add the blanched pork and reserved whole cinnamon stick and star anise. Turn down to a gentle simmer. Cook the pork gently on the stove for around 1.5 hours or until the pork is tender but the pieces are still holding together.

6. While the pork is braising cut the tofu into 1 inch cubes and deep fry until golden. Set aside.

7. When the braise is ready, turn off the heat add the fried tofu and soft cooked eggs, allow to sit for 15 mins so they can absorb the flavours. Serve garnished with coriander leaves.

Andy Oliver created this recipe in collaborating with Singha beer