Here’s one of my my mom’s well-loved recipes. It’s a family favorite and my cousin’s fave too. Excuse the crappy photo but I can assure that this is delicious.

1 pork front leg (1.3 kg)
1 pc. ginger, thinly sliced
1/4 cup cooking oil
1/4 cup white sugar
1/4 cup vinegar
1/4 cup soy sauce
8 stalks Pechay Baguio (alternatives: Chinese cabbage or Bok Choi)
2 pcs. dried mushrooms, sliced
3 tbsps. rice wine
5 cups broth or water
2 pcs. Sanque (Star Anise)
2 tbsps. cornstarch for thickening

Marinade:
2 tbsp. Chinese soy sauce
1 tsp. ground pepper
1/4 tsp. garlic, minced
1 tsp. white sugar
2 tsp. leeks, minced

Marinate pork for at least an hour.
Remove pork from marinade.
Heat pan, pour oil, add ginger then fry pork until golden brown.
Transfer the pork in a pressure cooker, add the marinade then set aside.
Heat pan, caramelize sugar, add water when brown.
When boiling, add vinegar, soy sauce, rice wine and Star Anise.
Pour the mixture over the pork leg in the pressure cooker.
Cook for 30 minutes or until pork is very tender then transfer the pork to a serving platter.
Heat pan, pour oil (from pork), stir fry dried mushroom and Pechay then add the sauce from the pressure cooker.
Thicken sauce with cornstarch dispersed in water, pour over pork then serve.