Step 1

Warm a generous amount of oil in a big pot or wok over medium-high heat. Add the pork leg. Cook for 5 minutes, turning it often to brown all sides evenly. This crucial step helps keep the skin intact later when it simmers.

Step 2

Use a mortar and pestle to mash the garlic, black peppercorns, and coriander root into a rough paste.

Step 3

Place a large pot on your stove top and turn the heat to medium – toss the ground spices, cinnamon, star anise, and mushrooms that have been soaked beforehand into the pot. Stir them for about 30 seconds until they release their aroma.

Step 4

Add palm sugar to the pot, simmer and stir until it starts to caramelize.

Step 5

Pour in water, add five spice powder, and pour in light and dark soy sauce. Add salt and the pork leg. Cover the pot. Let everything simmer for 3 hours on low heat.

Step 6

Two and a half hours in, you can slip in some boiled eggs if you like. They’ll get a nice brown tint from the broth. When the full 3 hours are up, it’s time to take the pot off the stove. Serve right away with some steamed jasmine rice. If you’re adding veggies, go to the next step.

Step 7

Blanch your greens – choy sum, Chinese broccoli, or bok choy. Just dip them in boiling water, drain well, and they’re ready to serve. Pair with pickled mustard greens and enjoy!