Khao kha moo: Thai pork leg stew served over rice

Optional: dry the pork leg very well and sear the outside, using a splash guard, to brown it and render fat from under the skin.

Put the pork leg and pork foot in the pot and cover with water (or pork or chicken stock if no foot is used).

Season with Golden Mountain sauce, most of the soy sauce, oyster sauce and palm sugar, holding some soy sauce back for the end.

Bring to a simmer and cook 30 to 45 minutes.

Skim off the scum.

Add cinnamon, star anise, Sichuan peppercorns, cracked white peppercorns, dried shiitake, cilantro roots, garlic and galangal.

Add dark soy sauce until the color is as dark as wanted.

Cover and simmer about two and a half hours more.

About 20 minutes before the end, boil the eggs for 8 minutes to medium.

Peel and add the eggs, submerged, and the rinsed pickled mustard greens; simmer 20 minutes so the eggs firm and absorb the flavor (or only a couple of minutes for softer eggs).

Remove the pork foot to make room for the eggs.

Lift out the meat, eggs and greens, scoop the herbs and spices out of the sauce, and adjust the seasoning with a little more salt: salty, then sweet, with strong cinnamon and star anise.

Plate everything over rice and pour the sauce over.