Directions

To Prepare

1. Wash pork leg and shave away remaining hair with a knife or blow torch. Pat dry with paper towels.
2. Heat up oil in a medium saucepan. Once oil is ready, fry the pork leg until the skin is slightly brown. Set aside.
3. Pound coriander roots, garlic, black and white peppercorns until you get a rough paste with a mortar and pestle.

To Make

1. Heat a large cast iron pot under medium heat and fry the pounded paste together with cinnamon stick, stair anise and mushrooms until they have release their aroma.
2. Toss in the palm sugar and stir until it starts caramelising.
3. Pour in water, light soy sauce, dark soy sauce, five spice powder, galangal, salt and pork leg pieces. Let it come to a boil and lower the heat. Cover and simmer for 1.5-2 hours.
4. Prepare hard boil eggs and slot them into the braising liquid 1 hour before serving.

To Serve

1. Blanch the Chinese broccoli and sliced up pickle cabbage.
2. Serve with steamed jasmine rice and chilli vinegar sauce.