The tender pork leg stew is then poured over steamed jasmine rice and accompanied with a crunchy green vegetable boiled in the stew liquid, and pickled mustard greens also boiled in the stew liquid. The combination of soft, tender, salty sweet, melt in your mouth pork meat and skin contrasts with sour and hint of bitterness from the crunchy vegetable and is neutralized with fluffy fragrant rice and hard boiled egg. That’s heaven in your mouth.

If it is in a restaurant, it will not be a cooled place with AC running, a cozy seating or a nice decor kind of restaurant. It would show up in a restaurant with simple tables, hard back chairs or stools, and the climate reliever would be just fans.

The advertising for both the carts and restaurants would be a big metal tub filled with dark brown liquid and many pieces of brown lumps of something, with the bone sticking out from the middle of each lump, submerged in a liquid that is emitting the wonderful aromas of oriental herbs and spices. In the same tub, or it might be in a separate one nearby, would piles of green vegetables, pickled vegetables, dark brown skin eggs and fried tofu.  Some vendors might have brown shiitake mushrooms in the mix, too.

This is a very, very fattening dish, as you can guess. The fat underneath the pig skin isn’t going to have less calories even after you cook it for a long time, I can guarantee you that much. However, I can also guarantee that you won’t be disappointed with the flavor of the dish, too.