Slow-cooked Pork Belly (Moo Sam Chun Tom Khem)

To CookIn a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.Add all the remaining ingredients except baby carrot and broccolini and bring to a boil.Lower the heat, put a lid on and continue to cook for 25 mins. Add carrot and broccolini, and continue to cook with the lid off for another 25 mins.Serve with steamed rice.