I mostly followed it, but for the spices, I bought a ready bag of spices (the vendor asked me if I wanted the instant powder, but I choose the original spices) I am not sure was is in the set, cinnamon, start anise, some grains, something that looks like dry ginger?

And I used a pressure cooker (one that goes on the stove) so I could sauteed the pork and still do a quick cooking under pressure: best of both worlds.

Is it good? As far as I have tasted, yes, but we will see tonight.

Yes, you just need to reduce the cooking time. Chicken thighs would take only 40 minutes to braise.

Can I use chicken thigh meat instead of pork? And does the method change much if I do?

You can totally add veg to this. Napa cabbage would be fine, but Chinese broccoli or other greens will work as well.

Yes 5 spice powder is ผงพะโล้ and I've never made it using the powdered but I'd probably start with 1 tablespoon and adjust from there.

Do you perhaps have a version of this recipe that provides a guideline of how much 5 spice powder to use if we want to do that instead of the separate spices? I know you say the blends are all a bit different but would be nice to get a ballpark estimate. And is 5 spice essentially ผงพะโล้ or slightly different? Thanks ka!

Great! If you want to double the recipe, double everything proportionally is always the way to go in most situations. You can add a couple more eggs to the existing recipe without too much issues, but if it's a lot, you want to double everything.

You sure can, but the resulting flavour might be different cuz all 5 spice powder blends are slightly different. I also find the powder ends up at the bottom so it might get a little "muddy at the end.

Can't wait to make this dish soon!!