The Chinese influence on Thai cuisine stems from the early years of its history, when colonists from southern China settled in the country, bringing with them dishes like this, although Thai cooks have provided their own unique imprint. Lime and the whole of the cilantro plant adds a full flavor to the spices used in this dish.
Recipe: (Serves 4)
1 large bunch fresh cilantro (coriander) with roots
30 ml/2 tablespoons vegetable oil
1 garlic clove, crushed
30 ml/2 tablespoons Chinese five-spice powder
500 g/1¼ lb pork belly, cut into 2.5 cm/1 inch pieces
400 g/14 oz can chopped tomatoes
150 ml/¼ pint hot water
30 ml/2 tablespoons dark soy sauce
45 ml/3 tablespoons Thai fish sauce
30 ml/2 tablespoons granulated sugar
1 lime, halved
Method:
Cut off the cilantro roots. Chop five of them finely and freeze the remainder for another occasion. Chop the cilantro stalks and leaves and set them aside. Keep the roots separate. Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped cilantro roots and then the five-spice powder.
Add the pork and stir-fry until the meat is thoroughly coated in spices and has browned, Stir in the tomatoes and hot water. Bring to the boil, then stir in the soy sauce, fish sauce and sugar.
Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped cilantro stalks and leaves, squeeze over the lime juice and serve.
Note: Make sure that you buy Chinese five-spice powders, as the Indian variety is made up from different spices.
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