Step 1

Pound the peppercorns, coriander roots and garlic together in a pestle and mortar to= make a paste.

Step 2

Pour 1.5 litres / 3 pints / 6 1⁄4 cups of water into a large stock pot and bring to the boil.

Step 3

Meanwhile, heat the oil in a wok until hot, and stir-fry the paste. Add the pork and the five spice powder and continue to stir-fry until the meat has lost its pinkness, about 5–8 minutes.

Step 4

Remove the pork from the oil and put it into the boiling water. Season with the soy sauce, nam pla and palm sugar, stir well, and simmer for 15 minutes.

Step 5

Add the tofu and simmer for 30 minutes, then add the eggs and simmer for another 15 minutes.

Step 6

Taste. It should be sweet and salty, so adjust the seasoning at this point to suit your palate. Throw in the greens and let them wilt. Serve with jasmine rice as a one-dish meal.