Food truck road trip a cookbook

1 (2l) bottle Coca-Cola 3 dried shiitake mushrooms ½ cup (125ml) oyster sauce, preferably Maekrua brand 1 bunch Chinese broccoli ½ cup (90g) pickled mustard greens, for serving Steamed jasmine rice, for serving Fresh cilantro sprigs, for garnish Bring enough water to cover the 3 eggs comfortably to a boil in a saucepot.

Using a thumbtack, poke a hole in each of the eggs. This will prevent them from cracking as they touch the boiling water. Set a timer for 6 minutes and add the eggs to the boiling water. After 6 minutes, shut off the heat and let the eggs sit in the water for exactly 3 minutes. Immediately transfer to an ice water bath. Peel and reserve.

To make the chile vinegar, mash the garlic, chile, sugar and salt in a mortar and pestle. Add to a bowl along with the vinegar and stir to combine.

To make the pork hock, add 1 tablespoon (15g) of the salt, white pepper, garlic and cilantro root to a mortar and pestle. Mash into a paste and set aside.

Heat a small sautĂŠ pan over medium heat. Toast the cinnamon and star anise for 2 to 3 minutes or until aromatic.

Rinse the pork hock under cold running water, then add to a large pot. Add the Coca-Cola, shiitake mushrooms, mashed paste, oyster sauce and toasted cinnamon and star anise. Bring to a boil over high heat, then reduce to a low simmer. Simmer for 3 hours, or until the meat easily peels off the bones while still holding its structure.

Taste the broth and check for seasoning. It should taste rich, salty and mildly sweet. Add the remaining 1 tablespoon (15g) salt if needed. Finish by adding the Chinese broccoli and 6-minute eggs to the pot.

Serve with the chile vinegar, pickled mustard greens, steamed jasmine rice and fresh cilantro sprigs.