How to make it
5 steps. Take it one step at a time.
In a heavy-bottomed pot, sear the pork leg skin-side down
In a heavy-bottomed pot, sear the pork leg skin-side down until slightly browned. Remove and set aside.
10 minToast the garlic, coriander roots, and black peppercorns
In the same pot, toast the garlic, coriander roots, and black peppercorns until fragrant. Add the palm sugar and stir until it melts and caramelizes slightly.
5 minReturn the pork to the pot
Return the pork to the pot. Add water, light soy sauce, and dark soy sauce. Bring to a boil, then reduce heat to low and simmer, covered, for 2.5 to 3 hours or until the meat is falling off the bone.
3 hrAbout 30 minutes before the pork is finished
About 30 minutes before the pork is finished, add the peeled boiled eggs into the braising liquid so they absorb the color and flavor.
30 minPrepare the sides
Prepare the sides: Blanch the Chinese broccoli and mustard greens in the braising liquid for a few minutes. Serve slices of the pork over steamed jasmine rice, accompanied by an egg and the greens.
5 min
A little kitchen wisdom
For the best flavor, use a whole pork hock with skin and bone. The collagen creates a thick, silky sauce. The dipping sauce is essential for balancing the fatty pork.
