In a large pot, place pork hock, water, shaoxing wine, salt, ginger and leek. Boil for 15 - 20 minutes or until pork is half cooked. Remove pork hock from pot then pat dry with kitchen towels. Transfer in a plate and set aside.
10 - 12 cups water, 2 tbsp shaoxing wine, 1 tbsp salt, 1 thumb-sized ginger, ¼ cup leek
Heat oil in a large, high-walled pan over medium heat. When oil is hot enough, sear all sides of boiled pork hock until browned. Remove from pan and set aside.
Using the same pan and oil, sauté garlic until fragrant then sauté leek. Add brown sugar, cloves, whole black pepper, cinnamon stick, star anise, and bay leaves. Stir to incorporate
4 tbsp cooking oil, 4 cloves garlic, ¼ cup leek, ¼ cup brown sugar
Pour shaoxing wine, light soy sauce, dark soy sauce, and water. Mix to incorporate. Add seared pork hock then cover pan with a lid. Lower heat to medium-low and simmer for 1 - 1½ hours or until pork is soft and tender. add more water if needed in 1/2 cup increments until cooked.
10 - 15 pcs cloves, 1 - 1½ tsp whole black pepper
Remove the spices from the sauce using a slotted spoon. Taste and adjust with salt if needed. Pour cornstarch slurry or thickening agent. Simmer for 3-5 minutes until sauce is thick.
1 pc cinnamon stick
Add bok choy let simmer for 5 more minutes or until soft. Transfer in a serving dish and serve with steaming rice. Bon Appetit!