泰国猪脚饭Thai Stew Pork Knuckle

猪脚洗干净煎至外皮金黄。捞起备用。Rinse the pork knuckle and sear it until the skin is golden brown. Set aside.

将胡椒、蒜头和香菜根放入石钵中, 杵碎成糊。In a mortar and pestle, pound the white peppercorns, garlic cloves, and cilantro roots into a paste.

深锅加入水，把蒜头糊、肉桂、八角、五香粉、黑酱油、酱油、蚝油、盐和椰糖放入，搅拌均匀。In a large pot, add water and stir in the garlic paste, cinnamon stick, star anise, five-spice powder, dark soy sauce, soy sauce, oyster sauce, salt, and Gula Melaka. Mix well.

将猪脚放入，大火煮滚关小火继续焖煮3个小时，或直到猪脚软就可以了。Place the pork knuckle into the pot, bring it to a boil, then reduce the heat to simmer for 3 hours or until the pork knuckle is tender.

将水煮蛋放入锅中，浸泡20分钟即可。Add the hard-boiled eggs to the pot and let them simmer for an additional 20 minutes. Done.