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MAKES 4 SERVINGS

4 cups water

2 cups pork belly, blanched, rinsed and cut into 1-inch pieces (see Note)

1 tablespoon pickled garlic (optional; see Note)

1/2 tablespoon garlic, thinly sliced

1 tablespoon cilantro stems or roots (see Note)

4 tablespoons thin (light) soy sauce

4 tablespoons dark soy sauce

1 teaspoon fish sauce

1 tablespoon sugar

1/2 teaspoon black pepper

Pinch salt

4 hard-boiled eggs, peeled and coated with dark soy sauce

2 tablespoons cilantro leaves

Heat water. Add pork belly, pickled garlic, garlic and cilantro stems and bring to boil.

Season with thin soy sauce, dark soy sauce, fish sauce, sugar, black pepper and salt to taste.

Simmer, covered, over medium-low heat for 1½ hours, or until pork is tender.

Add soy-colored boiled eggs, cover and continue to simmer for another 20 to 25 minutes.

Sprinkle with cilantro leaves and serve.

Note: Sampanthavivat blanches the meat first in boiling water to "rinse off the meaty smell and get the pork to firm up." This is an optional step.

Whole pickled garlic is sold in jars at Asian markets.

Cilantro roots are preferable but difficult to find. The stems will work fine.

Arun Sampanthavivat, Arun's

Nutrition facts per serving: 691 calories, 65 g fat, 24 g saturated fat, 294 mg cholesterol, 6 g carbohydrates, 18 g protein, 1,302 mg sodium, 0 g fiber