Pork leg stew over rice

Optionally sear the outside of the pork leg, then put it into the pot.

Add golden mountain sauce, soy sauce (holding some back to adjust at the end), oyster sauce and palm sugar.

Bring to a simmer and cook about 30 to 45 minutes, skimming off the scum.

Add cinnamon, star anise, Szechuan peppercorns, cracked white peppercorns, dried shiitake, cilantro roots, garlic and galangal; leave it another two and a half hours.

With about 20 minutes left, add eggs boiled for eight minutes and let them finish cooking in the stew for another 20 minutes.

Add rinsed pickled mustard greens for something sour and crunchy.

Taste the remaining sauce and adjust with a little more salt; serve over rice.