Brown the pork

• Heat the oil in a heavy pot and fry the pork until lightly browned on all sides.
• Remove the pork and set aside.

Sauté the aromatics

• In the same pot, sauté the garlic until lightly golden and fragrant.
• Add the onion and cook until softened.

Add pork and braising liquids

• Return the pork to the pot and pour in the pork broth.
• Add the soy sauce, vinegar, green chilies, bay leaves, peppercorns and palm sugar.
• Cover and simmer on medium heat without stirring, so the vinegar cooks through.

Simmer until tender

• Turn the heat to low and cook until the pork is tender and the sauce has reduced.
• The pork should be almost swimming in its own fat, like a confit.

Boil the eggs

• Boil the eggs to your liking; keep them soft-boiled for a jammy yolk.
• Peel and set aside.

Finish and serve

• If serving with eggs, add the soft-boiled eggs a few minutes before serving to keep the yolks jammy.
• Serve over hot rice, topped with crispy garlic and sliced leeks, with an egg on the side.