Stewed pork belly with fish sauce and pickled egg yolk

Cook rice to eat with pork belly.
Trim the pork belly and make incisions inside the pork belly. Marinate with fish sauce.
Roll it up and tie it tightly with string.
Place a pot on the stove, add 500 ml of water, then add the ingredients such as coriander root, garlic, black pepper, fish sauce, palm sugar, and Dek Somboon brand sweet soy sauce. Then add the tied pork belly into the pot, boil over medium-low heat.
Boil for about 50 minutes. Remove from the pot and set aside.
Put 150 grams of pork belly stewed water in a pot. Bring to a boil. Add cornstarch mixed with water. Simmer until thickened for use as a sauce.
Bring fish sauce, palm sugar and water to a boil until the sugar dissolves. Remove from heat and let cool. Place in a container with a lid.
Chop red chili peppers and Chinese garlic and add them to the fish sauce for pickling the egg yolks.
Separate the eggs, use only the yolks and put them in the fish sauce for pickling, cover and refrigerate for at least 30 minutes.

Assemble the plate

Cut the pork belly into strings and thinly slices. Arrange on a plate.
Scoop rice onto a plate and use a spoon to make a hole in the center of the rice for the pickled egg yolk.
Place the pickled egg yolk on the rice, then pour the marinade, chili and garlic around the egg yolk.
Garnish with cucumber, then sprinkle with toasted white sesame seeds and chopped spring onions.

Notes

The pork belly should not be too thick.
Make incisions inside the pork pieces to help the pork absorb the flavors and cook more easily.
When stewing pork belly, use medium heat and leave the lid slightly open to prevent the water from becoming cloudy.
Pickled eggs should be fresh or kept in a cool place, as this will prevent the eggs from breaking easily when pickled.

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