Method

1.  Boil the pork leg for 10 minutes to remove blood and impurities. Rinse with tap water and remove any visible hair, especially near the joint/trotter. Pat dry with a paper towel.
2. Heat up a wok with 2 tablespoons of oil and the rock sugar. Watch closely as the rock sugar caramelises into a light golden syrup (careful: it is hot!). Add the pork leg and stir well to coat the meat with the melted sugar.
3. Add in seasoning, spices and mushrooms, stirring well till aromatic. Pour in sufficient hot water to cover the pork leg. Bring to boil, transfer contents to rice cooker to cook for 60 to 80 minutes, or till a chopstick can easily poke through the pork leg.
4. Taste to check if more seasoning is needed. Add in the hard-boiled eggs and sour pickled mustard and cook for another 20 minutes.
5. Serve the pork leg (cut into bite-sized pieces) with rice, egg, chopped pickled mustard and blanched leafy vegetables.

Recipe by Loh Wai Fong