Khao kha moo

Method

1. 1 Blanch the pork trotters in boiling water for 5 minutes, then rinse off the foam.
2. 2 Melt the palm sugar until it turns a reddish-brown color, then add crushed garlic and sauté until fragrant.
3. 3 Add pork trotters, cinnamon, star anise, soy sauce, sweet dark soy sauce, and enough water to cover, then simmer for 2 hours until the skin is tender and falls apart.
4. 4 Add the hard-boiled eggs to the pot during the last 20 minutes to allow them to absorb the color.
5. 5 Blanch the bok choy for 1 minute, arrange the hot rice on a plate along with the pork trotters, egg, vegetables, and pour the broth over it, then sprinkle with pepper.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 3: pressure cook for 40 minutes, then release pressure naturally for 15 minutes to tenderize the pork skin; add the eggs from step 4 after opening the lid, and simmer for another 15 minutes.