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Step 1: Place the chicken thighs skin-side down into a cold pan and set over medium heat. Starting in a cold pan allows the fat to render slowly, giving perfectly crispy skin without added oil. The chicken will naturally release from the pan once it’s ready to flip.
Step 2: Once the skin is golden and crisp, flip the thighs and cook for 2 minutes more. Remove from the pan and set aside (they don’t need to be fully cooked yet).
Step 3: Slice the pork belly into manageable pieces and add to the same pan. Fry until browned on all sides.
Step 4: Add the peppercorns, coriander, bay leaves, garlic, and brown sugar. Cook until the sugar melts and caramelizes around the pork, about 5 minutes.
Step 5: Return the chicken thighs to the pan along with the onion, soy sauces, both vinegars, and water.
Step 6: Cover and cook on low heat for 1–1½ hours, until the meat is tender.
Step 7: Uncover the pan and increase the heat to high. Reduce the sauce until it reaches a thick, syrup-like consistency. Taste and adjust the seasoning, add more vinegar for acidity, or more sugar if you prefer it sweeter.
Step 8: Turn off the heat and stir in the coconut milk. Garnish with sliced spring onion and serve immediately with rice and vegetables.