Braised pork leg over rice - a Chinese-Thai street food classic of pork trotters or leg slow-braised for hours in a master stock of five-spice, star anise, cinnamon, oyster sauce, and dark soy sauce until the collagen transforms into a trembling, gelatinous richness. Served sliced over rice with the braising liquid reduced to a glossy sauce, accompanied by hard-boiled eggs stained mahogany from the braise, pickled mustard greens, and a fiery sriracha-garlic vinegar sauce. The fat and skin are inseparable from the dish's appeal.
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Briefly blanch the pork pieces in water for 3 minutes to remove impurities and tighten the skin. Drain and rinse.
In a heavy-bottomed pot, combine the water or stock, dark soy sauce, light soy sauce, oyster sauce, palm sugar, star anise, cinnamon, five-spice powder, and garlic head. Bring to a and stir to dissolve the sugar.
Add the blanched pork pieces to the liquid. Bring back to a . Reduce heat to the lowest possible setting, cover, and for 2 to 2.5 hours . The liquid should barely quiver.
After 1 hour , add the peeled hard- eggs to the . They will absorb color and flavor in the remaining cook time. After 2 hours , test the pork - a chopstick should pierce through the skin and meat with no resistance. If not tender, another 30 minutes .
Remove the pork and eggs. Increase heat and reduce the liquid to a slightly thicker, glossy sauce. Slice the pork into thick pieces showing the layers of skin, fat, and meat. Serve over jasmine rice with the sauce spooned generously over the top. Accompany with a halved stained egg, mustard greens, and a small dish of garlic-chili vinegar sauce.
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