This dish is popular among Asian people. My neighbor in Issan (Northeast Thailand) used to sell this dish in the local market. Many times I would buy it from her when I was rushing to my job in the public school where I worked as a teacher. I often think back to those days, and when I do, I love to cook this meal.

INGREDIENTS:

16 oz. pork-hocks (packaged ready to cook)
8 cups water
1 cup pickled sour mustard (sliced) - see tip below
1/3 cup garlic (chopped)
2 tbsp. Chinese five-spice blend
2 tbsp. black soy sauce
4 tbsp. light soy sauce
3 tbsp. sugar
1 tsp. ground coriander seed
4 large eggs (boiled and removed from the eggshells)
1 each chicken flavored bouillon cube
2 each stalks of cilantro

PREPARATION:

1. Using 8 cups of water in a medium size pot, boil the pork hocks for about 30 minutes. Then turn off the heat, remove from the pot and allow to cool at least 10 minutes.
2. Using the water from the pot, make a sauce by mixing with the Chinese five-spice blend, then place back into the pot.
3. Add all of the remaining ingredients to the pot.
4. Remove the bone from the pork hocks, and then place the meat with the skin back into the pot and cook for about 20 minutes using a medium heat setting, stirring occasionally.
5. Serve with jasmine rice and spicy pickles as you desire.
6. Garnish with cilantro.

Make 5 servings

Tip: Pickled sour mustard can be purchased in Asian grocery stores and its use in this recipe is optional.