Fusion food allows different cuisines to grow, adapt, and evolve, and one example of an iconic fusion dish is moo palo, a Thai staple influenced by China. This dish consists of pork belly braised in a fragrant and well-seasoned stew and served with boiled eggs, and the spices used in the braising mixture have distinct Chinese origins.

The flavor base of moo palo includes coriander, garlic, star anise, cinnamon, black pepper, and Sichuan pepper from China's Sichuan province, which is mixed with palm sugar to make a sweet and spicy broth. The pork belly is ideally cooked with the skin on, and the eggs are braised in the broth until they’re completely hard-boiled.

To make moo palo, start by browning the pork belly so the fat gets nice and crispy, remove the meat, then add palm sugar and let it caramelize before adding spices and aromatics. Add the meat back into the pot with some water, let it simmer for about an hour and 20 minutes, then serve with a side of jasmine rice.