Ingredients:

* 1 pork back leg, about 800 grams (1 1/2 lb)
* 10 cloves garlic
* 3 coriander roots
* 1/2 tsp five spices powder or whole palao spices package
* 20 peppercorns
* 1 tsp dark soy sauce (Thai)
* 2 tbsp light soy sauce (Thai)
* 2 cups water

Sauce
* 2 sliced yellow chilies (optional)
* 1 tsp chopped coriander roots (or tops if not available)
* 3 tbsp chopped garlic
* 1/2 tsp salt
* 2 tbsp vinegar

Methods:

Sauce:
Pound chilies coriander roots,garlic and salt together in a mortar and pestle or electric grinder. Stir in vinegar, set aside.

Meat:
Put all ingredients into a pressure cooker and add 2 cups of water.Cover and cook for 20 minutes over medium heat.Remove from heat, and leave to coll for at least 10 minutes before opening. Discard bone slice the meat into pieces and arrange on a serving dish with some of the gravy. Garnish with chopped coriander and serve with the sauce.