Step 1

Have the butcher cut pork leg at about 2 inches apart but not all the way through. Under cold running water, rinse pork leg. Pat dry.

Step 2

In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove from pan and set aside.

Step 3

In a large pot, combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise, and water. Over medium heat, bring to a boil, stirring regularly until sugar is dissolved.

Step 4

Gently place pork leg into the liquid mixture and boil for about 5 minutes.

Step 5

Lower heat, cover and continue to cook for about 2 to 2 1/2 hours or until meat is very tender and almost falling off the bone. Add more water in 1/2 cup increments as needed during cooking to maintain about 2 cups of sauce.

Step 6

Rinse the mushrooms and mushrooms into 1-inch thick strips.

Step 7

In a pan over high heat, heat the remaining 1 tablespoon oil. Add mushrooms and cook, stirring regularly, for about 1 minute or until heated through. Remove from pan and keep warm.

Step 8

In the pan, add bok choy and cook, stirring regularly, for about 30 seconds or until tender yet crisp.

Step 9

To serve, place pork leg on a serving platter. Arrange bok choy and shitake mushrooms around pork leg. Spoon sauce over the vegetables and meat. Serve hot.