My favorite dish from my time in the Philippines. The star of this dish is pig's leg: cook it low and slow as it simmers with both sweet and salty seasonings.
1 1.2 kilogram pig leg, rinsed and cut to your desired sizes
1 tablespoon peppercorns
2 pieces star anise
1 tablespoon garlic, chopped
2 tablespoons white onion, chopped
1/4 cup soy sauce
1/8 cup white sugar
1 cube pork bouillon cube
4 pieces dried black mushrooms, rehydrated in hot water
1/4 cup oyster sauce
1 tablespoon white vinegar
4 pieces mantou buns
100 grams bok choy (chinese leafy cabbage), steamed
Place pork in a pot with the peppercorns, star anise, garlic, onions, soy sauce, sugar and enough water to cover the pork. Bring to a boil and then reduce to a slow simmer. Leave this on low heat for about 1 ½ to 2 hours or until the pork is tender.
Add the pork bouillon cube, mushrooms (with the rehydrating liquid), oyster sauce, and vinegar. Adjust the seasoning to your taste, and simmer for 5 minutes. You may thicken the sauce with potato starch mixed with a little water.