Egg and pork in sweet soy broth (khai palo)

Instructions

1. Fill a large bowl with iced water and set aside. Bring a saucepan of water to the boil over high heat and boil the eggs for 6 minutes. Using a slotted spoon, transfer the eggs to the iced water. Once the eggs are cool, peel them and set aside.
2. Heat the oil in a large saucepan over medium heat and sauté the three-spice paste until fragrant. Add the palm sugar and cook until it caramelises and turns a dark golden brown, stirring constantly to avoid burning. Once the sugar is caramelised, add the sliced pork belly and tofu. Stir-fry for 2 minutes, then add the boiled eggs and stir gently for a further minute, taking care not to break the eggs.
3. Add 1.2 litres (1.2 quarts) of water to the saucepan, along with the sweet soy sauce, soy sauce, salt, cinnamon and star anise, and bring to the boil. Reduce the heat to low and simmer for 1 hour, skimming off any impurities that rise to the surface.
4. Remove from the heat and check the seasoning, adding more salt to taste if necessary. Ladle into soup bowls and garnish with the coriander leaves. Serve with steamed jasmine rice, if desired.